I made these at some ridiculous hour of the morning, so I’m quite impressed with how well they turned out. They are another awesome breakfast muffin and would probably work really well served with eggs and/or bacon (or other form of meat). I just ate them on their own. Oh yes, a small tip – don’t be a muppet like me, check that your pine nuts are not already toasted or they’ll be a bit too cooked by the end.
What you need:
300g carrots, grated (that’s roughly how much mine weighed after I peeled and grated them, I started off with 8 small-ish carrots)
200g ground almonds
big handful of fresh coriander, finely chopped
8 tbsp olive oil (mild and light, not extra virgin)
1 tsp freshly grated nutmeg
1 tsp baking soda
¼ tsp cayenne pepper
salt and freshly ground black pepper
small handful of untoasted pine nuts for topping (although you can use any other nuts you like)
How to make them:
Preheat your oven to 180C.
Place 12 muffin cases in a muffin tray
Grate your carrots and finely chop the coriander (I used my shiny new food processor for this, it’s still ugly as sh*t but works like a dream). Place them together in a large bowl.
Lightly beat your eggs, then add to the carrot and coriander.
Now add all your other ingredients, except the pine nuts, and mix thoroughly. The batter will be a bit lumpy but that’s ok.
Divide the batter between the 12 muffin cases.
Sprinkle the pine nuts on top.
Bake for about 25 minutes, or until a skewer inserted into the muffins comes out clean. The pine nuts will be golden brown (not almost burnt like mine) and the muffins will be springy to touch.
Allow to cool and eat. Or you can juggle the hot muffin in your hands and blow on it while you try not to burn your tongue.