Recipe by Meredith Hicks: Cherry and carrot muffins
2017-01-15 11:01:53 -
Food & Drink
In a refreshing change from the usual holiday season fare, here’s a traditional and delicious muffin recipe with a whole new twist to ring in the new year.

100g wholegrain rice
130g coarsely chopped cherries (fresh, canned or frozen)
1 medium carrot, grated
1/2 tsp ginger (grated, minced or powered)
1/2 tsp salt
1 tbsp baking powder
256g plain flour
100g sugar
3/4 tsp ground cinnamon (or allspice)
1/2 sp almond extract
1 medium egg
240ml milk
60g melted butter

Preheat your oven to 190C. Take 15-18 muffin cups, grease lightly with oil and place on a tray. 
In a big bowl, mix the salt, baking powder, sugar, flour and cinnamon together. Add the cherries, grated carrot and ginger, and stir gently until well blended. 
In a separate bowl, combine the egg, milk, almond extract and melted butter, and whisk until well blended. 
Slowly pour the egg and milk mixture into the dry mixture and mix well. Pour the muffin batter into the greased cups, making sure that each is about 2/3 full.
Bake for 20-25 minutes, then serve with cherries and/or cream on the side.

Meredith Hicks is a freelance journalist. Feel free to check out Meredith at
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