Carrot and Chocolate Muffins with Candied Peel
By OcadoLife
Published on 27 March 2023
These Carrot and Chocolate Muffins with Candied Peel, from natural chef Nena Foster, use the carrot peel as a topping, so nothing is wasted. They are rich and not too sugary, with the sweetness coming from maple syrup and the carrots themselves. For a simplified version, skip the ganache and candied peel, and just cook the carrots whole and blitz with the skins on.Time and servings
50 minsTotal time
35 minsPrep time
15 minsCooking time
Ingredients
- 200 g of baby carrots, peeled and roughly chopped (peelings reserved)
- 2 olive oil
- 200 ml of maple syrup, plus 1 tbsp
- 135 ml of milk (dairy free if required)
- 2.5 tsp of vanilla extract
- 90 g of oat flour (gluten free if required)
- 90 g of ground almonds
- 40 g of dark cocoa powder
- 0.5 tsp of ground cinnamon, plus a pinch
- 1 tsp of bicarbonate of soda
- 0.5 tsp of baking powder (gluten free if required)
- 2 large eggs
- 1 tsp of apple cider vinegar
- 100 g of 70% dark chocolate, chopped (dairy free if required)
Method
Step 1
Preheat the oven to 200ºC/180ºC fan/gas 6. Line a 12-hole muffin tin with paper cases.Step 2
Put the carrots in a small pan of water; boil for 10 mins, or until soft. Drain and set aside to cool a little.Step 3
In a small blender, combine the cooked carrots, oil, 175ml maple syrup, 75ml milk and 1½ tsp vanilla; blitz to a purée.Step 4
Put the oat flour, almonds, cocoa powder, ½ tsp cinnamon, bicarbonate of soda and baking powder in a mixing bowl and stir to combine. Make a well in the centre; crack in the eggs, then add the carrot purée and mix in. Divide the mixture between the muffin cases.Step 5
Put the peelings in a bowl with 25ml maple syrup and a pinch of cinnamon. Toss to coat, then spread on a baking tray lined with baking paper. Put the muffins and peelings in the oven. Bake the muffins for 12-13 mins until risen; give the peelings a further 3-5 mins until caramelised. Leave both to cool.Step 6
For the ganache, melt the chocolate in a heatproof bowl over a pan of gently simmering water; whisk in 60ml milk, 1 tbsp syrup, 1 tsp vanilla and a pinch of salt until combined. Spread the muffins with the ganache; decorate with candied peel.