It’s not only about gingerbread - Carrot flavoured muffins

Joanna Kieszczyńska

At home, making and decorating gingerbread is one of our pre-Christmas traditions. I also know many adults who – whenever they have the opportunity – do this with a passion that brings back joyous childhood memories.

Joanna Kieszczyńska

Director, Land Advisory Services

What to buy?

  • 3 medium-sized carrots or 2 glasses of carrot shavings
  • 120 ml of vegetable oil
  • 250 ml of milk
  • 1 egg
  • 300 g of wheat flour
  • 150 g of cane sugar
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 3 teaspoons of gingerbread spice (without starch))

* zero waste (you can make a carrot juice and use the shavings left to make a cake)

How to prepare?

  • Wash the peeled carrots or the carrot chips and put in a bowl. Add oil, milk, egg and whisk.
  • Add flour, sugar, baking powder, soda and gingerbread spice and gently mix to combine all ingredients. Do not do it for too long.
  • Put the muffin paper cases into the muffin baking tray and fill them up with the mixture. Bake for 20-25 minutes at 180°C.

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