If you’re looking for a new spin on carrot muffins, you should try these scrumptious dairy free Coconut, Apricot & Carrot Muffins.
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Ingredients
Muffins
3 eggs
175g Flora Dairy Free Spread blended with Coconut and Almond Oils
175g soft brown sugar
175g self raising flour
1 tsp vanilla extract
100g carrot, grated
75g apricots, diced
175g Flora Dairy Free Spread blended with Coconut and Almond Oils
175g soft brown sugar
175g self raising flour
1 tsp vanilla extract
100g carrot, grated
75g apricots, diced
Topping
10g soft brown sugar
15g desiccated coconut
15g chopped almonds
15g desiccated coconut
15g chopped almonds
Method
- Pre heat the oven to 180C / 160C Fan. Line a 12 hole muffin tin with muffin cases.
- Measure all the muffin ingredients into a mixing bowl. Whisk using an electric hand whisk until light and fluffy. Spoon into the cases.
- Mix the topping ingredients together in a small bowl. Sprinkle on top of the mixture.
- Bake for 20 to 25 minutes until well risen and lightly golden brown. Cool on a wire rack.
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