Carrot And Molasses Muffins
|Raw carrots||9 Ounce, finely grated (250 Gram)|
|Whole wheat pastry flour||1 Pound (450 Gram)|
|Soya flour||4 Ounce (100 Gram)|
|Ground cinnamon||1 Teaspoon|
|Chopped dates||14 Ounce (400 Gram)|
|Chopped nuts||7 Ounce (200 Gram)|
|Molasses||4 Fluid Ounce (125 Milliliter)|
|Oil||6 Fluid Ounce (175 Milliliter)|
Preheat the oven to 180Â°C/350Â°F/Gas mark 4.
Combine the raw or cooked carrots, flours, cinnamon, dates, and nuts, if using.
Mix the molasses, oil and water in a separate large bowl.
Add the molasses and oil mixture to the carrot mixture and fold together quickly until all the dry ingredients are moistened and evenly mixed.
Spoon into greased muffin tins and bake in the oven for 20-30 minutes, until a fine skewer or fork inserted into the centre of a muffin comes out clean.