SERVES 12
The go with anything bake... somewhere in the middle of a sweet and savoury muffin.
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
Mix the dry ingredients and wet ingredients separately then combine adding the grated celeriac and carrot. Divide the mixture between 12 muffin cases and bake at 180c for approx 25 mins or until golden on top and the sponge bounces back.
Best eaten over a few days. They will freeze well too - best reheated through in a oven on a low temp to defrost.
TOP TIP
We think they’re good with a bit of cheese or equally at home with a cup tea and dollop of cream cheese frosting... why not experiment with our recipe - add grated apple for extra sweetness or top with walnuts before baking.