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Quinoa Carrot Cupcake Muffins

Makes 6 muffins

These fruity cupcake muffins are made with wholegrain quinoa flour. They store well in a tin for eating during the week. 

Free from Gluten, Soya, Wheat
Vegetarian

Ingredients

Change Quantities:
  • 100g Doves Farm Organic Quinoa Flour
  • 1 tbsp baking powder
  • 1 tsp cinnamon
  • 100g caster sugar
  • 6 walnut halves
  • 75g carrots, grated
  • 1 egg
  • 50ml oil
  • 4 tbsp water
  • 75g sultanas
  1. Pre-heat the oven.
  2. Stand 6 cupcake cases in the holes of a muffin or tart tray.
  3. Put the flour, baking powder and cinnamon into a bowl and stir to combine.
  4. Stir in the sugar.
  5. Cut the walnuts into small pieces.
  6. Finely grate the carrots into a large bowl or kitchen blender and break the egg into the bowl.
  7. Add the oil and water and beat together well.
  8. Add the prepared flour and mix well.
  9. Stir in the sultanas.
  10. Divide the batter between the prepared cupcake cases.
  11. Sprinkle the prepared walnuts over the top.
  12. Bake for 25-30 minutes.

Equipment

cupcake cases, muffin or tart tray, grater, mixing bowl or kitchen processor

Temperature

200°C, Fan 180°C, 400°F, Gas 6.  

Cooking time

25-30 minutes

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Ingredients

Change Quantities:
  • 100g Doves Farm Organic Quinoa Flour
  • 1 tbsp baking powder
  • 1 tsp cinnamon
  • 100g caster sugar
  • 6 walnut halves
  • 75g carrots, grated
  • 1 egg
  • 50ml oil
  • 4 tbsp water
  • 75g sultanas

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