Current Weather at Jack Buck Farms 12°C and Few Clouds

Celeriac & Carrot Muffins

Vegetarian

Vegetarian

Wholesome, lightly spiced muffins perfect for sweet or savoury moments. These muffins are incredibly versatile. Enjoy them warm with a slice of mature cheddar for a savoury twist, or pair with a cup of tea and a swirl of cream cheese frosting for something sweeter. You can also customise them, try adding a grated apple for extra moisture and sweetness, or sprinkle chopped walnuts on top before baking for a nutty crunch!

Serves: 12
Course: Dessert
Prepare: 15 minutes
Cook: 25 minutes
Total: 40 minutes

Ingredients

200g plain flour
50g soft brown sugar
1 tsp bicarbonate of soda
1/2 tsp baking powder
1/2 tsp cinnamon
70g ground almonds (optional)
100ml vegetable oil
2 eggs
100ml apple juice
125g grated celeriac
1 grated carrot

Method

  1. Preheat your oven to 180°C (fan) and line a 12-hole muffin tray with paper cases.
  2. In a large bowl, whisk together the dry ingredients.
  3. In a separate bowl, beat the wet ingredients until smooth and well combined.
  4. Fold the wet mixture into the dry ingredients, stirring until just combined. Then gently stir in the grated celeriac and carrot, this adds natural sweetness, moisture, and a hearty texture.
  5. Spoon the mixture evenly into the muffin cases, filling each about ¾ full. Bake for around 25 minutes, or until the tops are golden and spring back when gently pressed.
  6. Allow to cool on a wire rack. These muffins are best enjoyed within a few days, but they also freeze beautifully. To reheat from frozen, pop them in a low oven until warmed through.

Nutrition

Energy

883kJ / 211kcals

Fat

12.7g

Saturated Fat

1.8g

Carbohydrates

20.5g

Sugars

5.7g

Fibre

1.5g

Protein

4.6g

Salt

0.05g

Jack Buck Farms