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