Chocolate Carrot Muffins

These muffins were simply made with those things I had in the frig needing to be used up. I read a couple of recipes to inspire me but largely I just used what I had available. Albeit, they turned out deliciously. So much so that I simply have to try to write down some sort of recipe so we can try them again. I have no idea, however, of the quantity of much that I used, so if you are feeling a bit free-spirited this is a great recipe for you.

Chocolate Carrot Muffins

Wet Ingredients

Fill a 2 cup measure to just full with the following:

1 beaten egg

¼ cup honey

natural organic yoghurt

sour cream

oil (I used rice bran oil)

Sift Dry Ingredients

2 cups wholemeal spelt flour (or flour of your choice)

1 tsp bicarb soda

½ tsp cream of tartar

nutmeg

cinnamon

ginger

allspice

2tsp - 2 tabs cocoa (depending on the quality of the cocoa you use)

Add 1-2 grated carrots to the dry mix along with some currants and a few choc chips.

Mix all together till just combined, spoon into muffin tin.

Bake in a moderate oven 180°C for 15-20mins or until done to your liking.

The addition of the moist carrot always works wonders for a cake/muffin in my opinion. It is also a great way for my two little treasures to eat an orange vegetable, something they always refuse and seem to detect everywhere...except in these muffins. Both of them knew they were there, so obviously the chocolate worked its magic and totally obliterated all thoughts of carrots.

You know the secret? I am absolutely convinced that you simply need to add sour cream to a cake to make it absolutely stand out and shine. It gives so much moisture and a rich dense flavour yet still leaving the cake light and delicate. I don't always have it to hand, but when I do, I'll be sure to be adding it to my choc carrot muffins.

Enjoy!