Browned Butter Carrot Muffins
Ingredients
- 2 cups wholewheat spelt flour
- 3/4 cup coconut sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1/2 tsp ground nutmeg
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup coconut yoghurt
- 1 1/4 cup finely grated carrots
Preparation
Preheat the oven 180C and prepare a muffin tin
Melt the butter in a saucepan over medium heat until it starts to foam and begin to brown
Swirl the pan as cooks. When it begins to smell nutty, remove from the stove and transfer to a small bowl
Set aside to cool
In a large bowl, whisk together flour, sugar, baking soda, salt, cinnamon, ginger, and nutmeg
In a medium bowl, whisk together eggs, vanilla, and yoghurt. Stir in the grated carrots
Whisk in the butter once cooled
Add the wet ingredients to the dry ingredients and fold together gently
Spoon batter into the muffin tin – about three quarters full
Bake for 25 minutes until golden and a toothpick inserted comes out clean
Allow to rest for 15 minutes, before inverting onto a wire rack to cool completely.
