Nutella sweet potato and carrot muffins
INGREDIENTS for 12 portions
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150g carrot, peeled and coarsely grated
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150g sweet potato, peeled and coarsely grated
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1 apple, coarsely grated
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240ml rapeseed oil
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1 tsp vanilla extract
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4 medium eggs
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125g wholemeal self-raising flour
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50g oat flour
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75g self-raising flour
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½ tsp mixed spice
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1 tsp baking powder
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¼ tsp salt
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10g pumpkin seeds, finely chopped
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10g oats
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180g Nutella (1 heaped teaspoon (15g) per portion)
To prepare this delicious recipe, 15g of Nutella® per person is enough to enjoy!
METHOD
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Preheat the oven to 190c/fan 170c/ gas mark 5.
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Line a 12 hole muffin tin with paper cases.
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In a mixing bowl stir together the carrots, sweet potato and apple.
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Beat together in a jug the rapeseed oil, vanilla extract and eggs. Pour the wet mix into the bowl and stir together.
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Sift over the flours, mixed spice, baking powder and salt, fold together gently, being careful not to over mix.
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Spoon the mixture into the prepared muffin cases, sprinkle the tops of each with chopped pumpkin seeds and oats and bake for 25 minutes until risen and golden.
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Remove from the oven and leave to cool on a cooling rack. When cool drizzle the tops with 1 heaped teaspoon (15g) of Nutella per portion.
