Carrot Muffins


When my sister and I were young and innocent, we used to be out in the vegetable garden ‘helping’ our father. Both of us loved picking and eating carrots directly from the earth. But if one carrot was too small or not fully ready to eat, we kindly placed it back into the earth, so the carrot could continue growing. Our father wasn’t as happy as we were. He wondered why some carrots seemed to stop growing and withered and others didn’t!

2 eggs 200 ml (0.8 cup) sucanat
75 gram (2.6 ounces) butter
100 ml (0.4 cup) milk
250 ml (1 cup) flour
1 ½ tablespoon bicarbonate
4-5 carrots
200 ml (0.8 cup) walnuts
2-3 tea spoons cinnamon
some grated nutmeg
some juice from a fresh lime

Whisk eggs and sucanat until fluffy. Heat up milk and margarine and pour mixture over the egg mix while mixing intensely. Blend flour and bicarbonate before you stir it into the cake mixture. Peel the carrots and grate them nicely. Add the carrots and chopped walnuts. Squeeze some limejuice over the mixture and season with cinnamon and nutmeg. Bake in the oven at 200°C (392F) for about 10-15 minutes, depending on how big muffins you chose to make.

8 thoughts on “Carrot Muffins”

  1. I love your blog, specially the cute illustrations! The sad thing is, I dont always get these ingredients that you talk about – I live in India – so I can’t try out some of the recipes!

  2. What a refreshing blog with all your remarkable illustrations. I’d love to have a cookbook with such illustrations like these. 🙂

  3. Thanks to all of you. Hoping to be posting new things soon. I have just demolished my kitchen…

  4. It’s been months since you posted anything now. We are worried… please give us a sign of you well-being 🙂

  5. Don’t worry Max, I am okey. There will be more posts on kokblog. I just needed a break from blogging. The whole summer I have been busy restoring my old house.

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