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Carrot Pistachio Muffins

Bear Naked Food Carrot Pistachio Muffin

Muffins are a great delight as a breakfast item, snack, or food on the go. Most of us are familiar with the usual chocolate, raisin or lemon muffins. Truth is, muffins are very versatile and can be made with a variety of ingredients. Carrots and pistachios may not seem like a very favorable combination at first, but they pair up perfectly and do taste very good.

Bear Naked Food Carrot Pistachio Muffins

 

If you still do not believe that such a muffin can be of such a great taste, think of the all-time classic carrot cake. There is a reason why it is so popular. Carrots are very ideal for desserts. And with the earthy crunch of dark green pistachios, this muffin becomes quite a treat for the senses and taste buds.

Bear Naked Food Carrot Pistachio Muffins

 

If you would like to indulge in this muffin even more, you may want to top it off with a butter cream or cream cheese frosting. Or even with just a sprinkling of icing sugar. However the best (and healthiest) way to enjoy this is to simply eat it plain. You will not be disappointed. For those who enjoy their muffins hot, spreading some soft butter on top before devouring these tasty delights are just as heavenly. Just make sure not to overindulge.

 

 

Ingredients:
180 g carrots (approx. 2 – 3 medium sized carrots) – finely grated
Dry ingredients:
125 g shelled pistachio – roughly pulsed in food processor
1 ½ cup (192 g) whole wheat flour (I’m using all-purpose flour)
1 ½ tsp baking powder
½ tsp baking soda
2 tsp ground cinnamon
½ tsp salt
Wet ingredients:
3 large eggs (I’m using 60 g sized eggs)
¾ cup + 2 tbsp (180 g) caster sugar
¾ cup (175 ml) vegetable oil (I’m using grapeseed oil)

Makes 12 muffins

 

The line up.

Preheat oven to 175°C/340°F.

In a medium bowl, add the dry ingredients together and mix well with a balloon whisk.

 

In a large mixing bowl, beat together eggs and sugar for 1 min. You could use a stand mixer or handheld mixer for this.

 

Add the oil and continue beat until mixture thickens slightly.

 

Add in grated carrots and mix until just combined.

 

Add ½ of the dry mixture to the wet mixture and fold with a spatula until the flour just disappear. Add in the remaining flour and repeat.

 

Divide the batter into a 12-cup muffin tray lined with muffin cups.

 

Bake for 22 – 24 mins, until top is golden brown and top springs back lightly when touched.

Bear Naked Food Carrot Pistachio Muffins

 

Remove from oven and allow to cool in tin for 10 mins before transferring the muffins onto a cooling rack.

Bear Naked Food Carrot Pistachio Muffins

 

Bear Naked Food Carrot Pistachio Muffins

 

 

Carrot Pistachio Muffin
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Baking
Serves: 12 muffins
Ingredients
  • 180 g carrots (approx. 2 – 3 medium sized carrots) – finely grated
  • Dry ingredients:
  • 125 g shelled pistachio – roughly pulsed in food processor
  • 1 ½ cup (192 g) whole wheat flour (I’m using all-purpose flour)
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 2 tsp ground cinnamon
  • ½ tsp salt
  • Wet ingredients:
  • 3 large eggs (I’m using 60 g sized eggs)
  • ¾ cup + 2 tbsp (180 g) caster sugar
  • ¾ cup (175 ml) vegetable oil (I’m using grapeseed oil)
Instructions
  1. Preheat oven to 175°C/340°F.
  2. In a medium bowl, add the dry ingredients together and mix well with a balloon whisk.
  3. In a large mixing bowl, beat together eggs and sugar for 1 min. You could use a stand mixer or handheld mixer for this.
  4. Add the oil and continue beat until mixture thickens slightly.
  5. Add in grated carrots and mix until just combined.
  6. Add ½ of the dry mixture to the wet mixture and fold with a spatula until the flour just disappear. Add in the remaining flour and repeat.
  7. Divide the batter into a 12-cup muffin tray lined with muffin cups.
  8. Bake for 22 – 24 mins, until top is golden brown and top springs back lightly when touched.
  9. Remove from oven and allow to cool in tin for 10 mins before transferring the muffins onto a cooling rack.

 

Darren

Darren

Contributing Author at Bear Naked Food
Our newest writer Darren cites culinary exploring, gluttony and food writing to be his greatest passions. With an avid interest in cuisine, culture and food history, Darren ironically states that he never thought of himself as chef material. Despite graduating from culinary school, he ascertains that he will always be more of a home cook. Instead, he aims to pursue a future career in food marketing, food journalism and food trading.
Darren

Latest posts by Darren (see all)

Darren
Darren
Our newest writer Darren cites culinary exploring, gluttony and food writing to be his greatest passions. With an avid interest in cuisine, culture and food history, Darren ironically states that he never thought of himself as chef material. Despite graduating from culinary school, he ascertains that he will always be more of a home cook. Instead, he aims to pursue a future career in food marketing, food journalism and food trading.

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