These tasty chocolate muffins are also crammed with carrots, apples and oat bran and few will notice.
MUFFINS Preparation time: 15 minutes Baking time: 30-40 minutes
125 ml (½ c) gluten-free flour mix (see tip on page 8) 60 ml (¼ c) cocoa powder 80 ml (¹⁄₃ c) oat bran 10 ml (2 t) baking powder 10 ml (2 t) ground cinnamon 2 ml (½ t) salt 100 ml oil 100 ml brown sugar 2 eggs 375 ml (1½ c) finely grated carrots 225 g grated apple 50 g dried cranberries or sultanas 50 g pecan nuts, chopped
125 ml (½ c) icing sugar 250 g cottage cheese extra nuts for sprinkling
1 Preheat the oven to 180 °C. Grease 12 hollows of a deep muffin tin with nonstick spray.
2 Muffins Mix the flour, cocoa powder, oat bran, baking powder, cinnamon and salt well. 3 Beat together the oil, sugar and eggs. Stir into the dry ingredients, with the carrots, apple, cranberries (or sultanas) and nuts, until just mixed and slightly lumpy. 4 Fill the muffin tin hollows and bake for 30-40 minutes until done. Leave to cool.
5 Icing Mix the ingredients and spread on the cooled muffins. Top with extra nuts.