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Carrot and Chocolate Muffins with Candied Peel
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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.
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Ingredients
- 200g baby carrots, peeled and roughly chopped (peelings reserved)
- 2 olive oil
- 200ml maple syrup, plus 1 tbsp
- 135ml milk (dairy free if required)
- 2½ tsp vanilla extract
- 90g oat flour (gluten free if required)
- 90g ground almonds
- 40g dark cocoa powder
- ½ tsp ground cinnamon, plus a pinch
- 1 tsp bicarbonate of soda
- ½ tsp baking powder (gluten free if required)
- 2 large eggs
- 1 tsp apple cider vinegar
- 100g 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.
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