Organic Carrot Muffins

So happy that our farms are now growing lovely carrots with long leaves. We tried this recipe from with our freshly harvested carrots and free range organic eggs.A lovely morning treat that’s full of good things, and sugar and butter free.All the produce and eggs can be ordered from We now sell organic staples along with nuts too.Carrot Muffins


  • 1 egg
  • 200ml natural yogurt
  • 1 orange, juice and zest
  • 250g wholemeal flour
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • A pinch of sea salt
  • 5 tbsp of honey, plus a drizzle for the tops
  • 1 large or 2 small carrot, coarsely grated
  • 3 tsp mixed spice
  • A handful of dried fruit (raisins/chopped dates/apricots)
  • A handful of nuts and/or seeds (almonds/sunflower seeds)
  • Olive oil to grease muffin tin
  • A pinch of oats and nuts/seeds for the top



Whisk the egg with the yogurt, juice and zest. Set aside.
Mix the flour, baking powder, bicarbonate of soda and salt. Fold in the honey, carrot, spice, fruit and nuts. Mix. Pour the egg-yog mix over the top. Smooth it over the top of the dry mix. Then gently fold it through just until everything’s combined. Be careful not to over mix it – so fold, don’t stir or whip.
Divide between 6-9 holes of a lightly oiled or lined muffin tin. Top each unbaked muffin with a pinch of oats and/or seeds and a drizzle of honey.
Bake at 180°C/Gas 4 for 15-20 mins, or till a skewer inserted in the centre comes out clean.
Try this amazing recipe and trust me you will love it.
Meenaxy Vashishtha.




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s