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.
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.
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.
180 g carrots (approx. 2 – 3 medium sized carrots) – finely grated
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
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
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.
Remove from oven and allow to cool in tin for 10 mins before transferring the muffins onto a cooling rack.