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This morning I had a brainwave, why not use strips of courgette (zucchini to most of you) to make a cross on the top of muffins? I was going to make carrot cake this Easter for the family but instead I decided to make Hot Cross Carrot Muffins instead using the spices of a Hot Cross Bun. I’m so pleased I decided to make them because they taste wonderful!!
The spices I’ve used are similar to the ones in my Grain Free Hot Cross Bun recipe but I’ve not included quite as much allspice. Don’t worry about being exact with the spices, be generous with your spoonfuls!
Hot Cross Carrot Muffins GF SCD
2 medium/large carrots (about 2 rounded cups not packed)
1 small courgette (zucchini)
250g ground almonds
80g sultanas & raisins (or any dried fruit mix)
Grated rind of 1 unwaxed orange
2 large organic eggs (extra large in the US)
2 tblsps extra virgin olive oil or warmed coconut oil
80ml acacia honey
1 tblsp organic cider vinegar
1 tsp bicarbonate of soda
2 rounded tsps cinnamon
½ rounded tsp ground ginger
½ rounded tsp mace (or nutmeg)
¼ rounded tsp allspice
¼ tsp sea salt
If you need to convert these measurements or use a Fahrenheit oven setting, please see the tab at the top of the page marked measures. These are approximate though since it depends on the size of your cup. This recipe makes 12 muffins. Place some paper cases into a muffin tray.
Set the oven to 170° C (fan/convection oven). Peel and grate the carrots, at this point they weigh about 250 grams. Squeeze the moisture out with some paper towel.
Slice a piece of the courgette into thin strips.
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