Golden carrot muffins with lingonberries
Ingredients
- 2 dl (3/4 cup + 1 heaping tbsp) rolled oats
- 2 dl (3/4 cup + 1 heaping tbsp) walnuts
- 3 dl (1 + 1/4 cup) spelt flour
- 2 tsp baking powder
- 1 tbsp ground cinnamon
- 1 tsp freshly ground cardamom
- 1 tsp turmeric
- 1/2 tsp ground clove
- 1/2 tsp vanilla powder
- 1/4 tsp salt
- a good pinch of black pepper
- 3 eggs
- 2 dl (3/4 cup + 1 heaping tbsp) grated carrot
- 2 dl (3/4 cup + 1 heaping tbsp) grated apple
- 150 ml olive oil
- 150 ml lingonberry jam
- 150 ml thawed lingonberries
- 3 tbsp chopped walnuts
- coconut oil
Procedure
- Set oven to 175’C/350’F. Grease a muffin tray with coconut oil. Set aside.
- In a food processor, mix oats and walnuts to a coarse flour. Transfer to the bowl of your kitchen assistant, or a regular bowl if making the batter by hand. Add the rest of the dry ingredients and stir to combine.
- Whisk the eggs until fluffy. Gradually add the olive oil while whisking vigorously. Set aside.
- Grate the peeled carrots and the apples roughly. Add to the bowl of dry ingredients, along with the lingonberry jam and the egg mixture. Pulse on low speed until just combined, or if you’re making the batter by hand, use a spatula to carefully fold to combine.
- Scoop the batter into your muffin tray.
- Top each muffin with a spoonful of thawed lingonberries and chopped walnuts. Bake in oven for about 35 min, or until golden and baked all the way through (you can put a stick or knife inside to check – if the stick comes out clean the muffins are done). Let cool before removing from the tin.
