These are unprecedented times. Yes, we are in lockdown due to COVID-19 but also unprecedented because I am baking. A lot. I hardly ever bake! It’s a comforting activity that’s keeping me sane all the while ensuring no produce goes to waste. Over the past several weeks, I made 4 loaves of banana bread and 2 batches of carrot muffins. Whoa.
Time is on my side so I’ve been perfecting my recipe for carrot muffins. I used less sugar the second time around and I was really pleased with the result. The natural sweetness of the carrots and little kick of cinnamon meant I could cut way down on the sugar (I went from 200g to 140g).
There’s olive oil rather than butter in the carrot muffins, making them lighter in texture. The recipe doesn’t use a lot of flour, which is difficult to find at the moment. So a little goes a long way. This recipe also uses up any carrots languishing in the fridge.