Carrot Apple Manx Muffins Recipe

So last week in the midst of a storm on the island, boats being cancelled and major winds happening I dedicated it would be a great time to really indulge in Manx food and drink. We have an abundance of veg, fruit, meats, grains and more of the island and I wanted to really take advantage of them.

I messaged Ballakarran and ordered a small veg box plus fresh goats cheese. They deliver for free or you can pick up from the mobile farm shop which covers the whole island every week.

In the box were potatoes, turnips, parsnip, carrots, onions, garlic, cabbage and of course the goats cheese. I decided to make use of the veg on the weekend and whipped up some really tasty carrot apple muffins. When I posted on Instagram I got some requests for the recipe so here it is.

Carrot Apple Manx Muffins

I made these muffins last Saturday when I wanted something before yoga that was going to be a little bit like having porridge but also sweet and using some of my Manx veg box. I loosely followed a recipe from Deliciously Ella but amended it to add carrots and butter with a few other changes. For those in Canada reading this I will try to add the right measurements but I have gone to dark side and use scales for baking now.

INGREDIENTS

2 apples grated

1 carrot peeled and grated (Ballakarran veg box carrot)

1 egg (I used Close Leece eggs)

3 tbsp milk (regular, almond or oat milk)

3 tbsp butter melted (Isle of Man Creamery)

200 g (2 cups) oatmeal

100 g (1 cup) flour (I like to use Laxey wholemeal flour)

100 g (1 cup) brown sugar or coconut sugar

2 tbsp maple syrup

1 tsp baking powder

1 tsp baking soda

dash of cinnamon

METHOD

Preheat the oven to 180 Celsius (350 F). Grate apple and carrots together and add egg to the mixture along with the maple syrup, slowly add the melted butter and mix. Measure out your oats, flour, sugar, baking soda, baking powder and cinnamon and whisk together. Add the dry mixture to the wet ingredients and stir together. Measure out into baking cups into 1/4 cup portions and cook at 180 Celsius (350 F) for 25 minutes.

You can replace the egg for a flax egg, the butter for coconut butter to make these vegan! I cannot guarantee results though ๐Ÿ™‚

Please let me know if you make these and what you think! I might make them again this weekend. We have been loving cooking through the veg box. We’ve made cabbage soup roll soup and Irish boxty last night! Let me know if you would like more recipes here. Enjoy!

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