Carrot & Maple Muffins

Carrot and Maple Muffins (11)

It’s been a good while since I’ve shared a Monday morning muffin, chiefly because I haven’t worked on Monday mornings since I moved back to the UK (long may it continue).  But even without the early start, Mondays can be a trial as we wonder why the weekend can’t be just that little bit longer.  And, you know, any excuse for cake for breakfast.

Carrot and Maple Muffins (8)

So here we are with another little treat to get the week off to a good start.  Happy Monday!

Carrot & Maple Muffins

Makes about 22, from Ms Cupcake


560g self-raising flour

1 tsp bicarbonate of soda

1 tsp baking powder

120g dark brown sugar

2 tsp ground cinnamon

80g pecans, roughly chopped (plus 22 pecan halves for decorating)

1 large carrot, grated

350ml soya milk

320ml rapeseed oil

100ml maple syrup

2 tsp vanilla essence

For the glaze:

120g icing sugar

2 tbsp soya milk

2 tbsp maple syrup

1/4 tsp ground cinnamon


1.  Preheat the oven to 180C and line a muffin tray with paper cases.

Carrot and Maple Muffins (1)

2.  In a large bowl mix together the flour, bicarb, baking powder, sugar, cinnamon and pecans.

Carrot and Maple Muffins (2)

3.  Add the carrot, milk, oil, maple syrup and vanilla.  Mix together quickly with a metal spoon – don’t overmix, but ensure you’ve incorporated all the flour from the bottom of the bowl as well.

Carrot and Maple Muffins (3)

4.  Spoon the mixture into the paper cases.

Carrot and Maple Muffins (4)

5.  Bake for 20-25 minutes until risen and golden brown.  Let them cool in the tin for 10 minutes.

Carrot and Maple Muffins (5)

6.  Meanwhile, make the glaze by mixing together the ingredients in a small bowl.

Carrot and Maple Muffins (6)

7.  Pour a spoon of the glaze over each cake while still in the tin, and secure a pecan half on top.

Carrot and Maple Muffins (7)

8.  Transfer the cake to a wire rack to cool completely (or at least until cool enough to eat).

Carrot and Maple Muffins (10)

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