Recipe: Carrot Cake Muffins

Suitable for PV (or leave out the carrot for a PP version)
Makes 12 medium muffins
4 muffins = 1 daily allowance of oatbran on Cruise

Ingredients

  • 3 tablespoons wheat bran
  • 6 tablespoons oatbran
  • 9 tablespoons skim milk powder
  • 6 eggs (leave out 4 yolks and just use the whites if you’re worried about your cholesterol. If you’re doing strict Dukan, definitely leave out 4 yolks)
  • 300g fromage frais or plain natural yoghurt
  • 1 carrot, finely grated
  • 10 drops liquid sweetener (basically add sweetener to taste. Remember, powdered spoon for spoon sweetener is higher in digestible carbs than liquid!)
  • 1.5 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • plenty of cinnamon (to taste)
  • 1/2 teaspoon orange extract
  • 1/2 teaspoon lemon extract
  • pinch of salt

Method

  • Preheat oven to 180 degrees celsius
  • Grease muffin tins with a little oil
  • Grate the carrot, and use kitchen paper towel to squeeze all the liquid from the grated carrot.
  • Combine all the ingredients except the sweetener.
  • Add sweetener and cinnamon to taste
  • Pour evenly in muffin tins
  • Cook for 20-30 mins. I have a fan-forced oven so I have to rotate the muffins trays every 10 mins or so.

These are loosely based on Gentlemonkey’s moist vanilla muffin recipe, but I really wanted carrot cake one day, so I changed it all around. Also, I don’t like to use vanilla yoghurt in anything, as the only stuff I can get here is half-sweetener, half-sugar. No thanks! πŸ™‚

*update* I just took them out of the oven (the non-carrotty version). Pretty tasty, but I might try next time with less egg – they’re a bit rubbery! If anyone else tries it, please let me know how it works out! I’ll continue to refine this recipe!

15 responses to this post.

  1. Woohoooo !!! J’attendais ta recette!!! I will do it tomorrow.
    BTW, your doing great !!!
    Merci Charlotte!

    Reply

  2. Hi Charlotte, these look great. What can you substitute for skim milk powder? I can’t get that here in Italy. I like using protein powder in my recipes, even though the good doctor doesn’t like it (it fills me up and binds well). Might that work?

    Reply

    • Oooh, Moonday, I don’t know!! Give it a try and see! Or try it without skim milk powder? They probably won’t be as rich, but probably lower in carbs… πŸ˜‰

      Reply

  3. These sound good, I havent baked any muffins for ages so I might give it a go tonight. I love the cream cheese icing you get on carrot cake so I think ill add some of that too. Do I leave out a whole egg or a couple of egg whites do you think? which is it that causes rubberyness?

    Reply

    • Ooh, yes, the cream cheese icing is gorgeous! I made some with these muffins a while back when I made that Dukan showcase for Lee-Anne. Remember to put in the lemon and orange essence into the cream cheese or quark.

      If I make these again, I’ll probably end up leaving out maybe 2 eggs, but I’ll leave the yolks in. I think leaving the extra yolks in gave the edges of the muffins a lovely crispiness when they were fresh out of the oven. If you end up doing this one with 2 eggs less, let me know how you get on!! πŸ™‚

      Reply

      • So i tried it with only 4 full eggs and added an extra half tsp of baking powder to compansate. The mixture was really sloppy so I was a bit worried it wouldnt rise but risethey did and the batch was 18 little cakes! They arent quite sweet enough, I don’t have the liquid sucralose, so I used the caramel sugar free syrup I have, but obviously not enough. They rose and stayed up which is a turn out for the books. They are a little dry, which might be from less egg? But with the cream cheese icing on they are perfect. I used extra light cream cheese with a tbsp caramel sugar free syrup, plus a couple of tsp splenda cos I was worried it was getting too sloppy, and a tsp of lemon and orange essence – perfection!!! I had two for breakfast today. What does the skimmed milk powder actually do, do you know? Alex thought they smelled great but he wasnt that excited by the taste. I think they were too dry for him, he’s used to the real thing which has tonnes of oil in it from when I’ve made it before. i think I actually like these even better than the cocolate ones – so thank you for posting the recipe!

      • LMC, what kind of sweetener is in the sugar free syrup? If it’s sucralose, it should be fine cause it’s heat stable – however there are a lot of other kinds of sweeteners which lose their sweetness when they heat up.

        I have to say though – I put a LOT of sweetener in mine, and they came out a little on the non-sweet side too. But you’re right, with a bit of icing, they’re DEVINE!

        I don’t actually know what the milk powder does, except maybe add richness. If you think they were alright without the milk powder, I might try leaving it out. And maybe use 5 eggs rather than 4 or 6?

        Thanks for checking back, hun. We’ll perfect the recipe, oh yes, we will perfect it.

        Cx

  4. Carrot cake is my favorite! I’m going to try these on the weekend. I’ll keep out 2 eggs and let you know how it works out!!! YUM!

    Reply

  5. And I just noticed I’m on your blogroll!!! I feel so special πŸ™‚ Thanks! I haven’t been able to figure out how to do the blogroll… I’m set up for having a right column, but it doesn’t show… going to have to send an email to those WordPress guys!

    Reply

    • Have a look in your Widgets section – there should be a “links” widget which you can click and drag into your sidebar area. πŸ™‚

      And of COURSE you’re in my blogroll! I enjoy your daily updates (or not so daily, the past couple of days – that labour sounded inTENSE!)

      Cxx

      Reply

  6. Its says on the nutritional info for the DaVinci sugarfree syrup, that its splenda based (http://www.davincigourmet.com/customer/help/product_and_nutrition_faq/) and that you can use them in baking so I probably just didnt put enough in! and maybe if i used an extra yolk or two it might be moister? Ive got all these to get through yet so it wont be for another week or so, maybe one of your other followers will perfect it for us!!!

    Reply

  7. Hi Charlotte,
    I did them today, but I changed the recipe a little. Since I wanted 12 cupcakes, I had to triple the recipe, but then I needed 18 eggs!!!
    So I made it with 12 egg whites and 6 egg yolks. I figured if I beat the egg whites to stiff and fold it with the rest of the ingredients it will make more batter and maybe I’ll get fluffyer cupcakes…. well, I ended up with 36 cupcakes!!!!!!!
    In the end they were very, very good. I had compliments and gave my parents some to bring home. The kids, well they didn’t like it… they said it was not the same as usual and they missed the old carrot cake I use to make them… For myself, I agree with my parents… and the kids!
    I will make it again, without changing anything from your recipe and only then I’ll know if it was a good idea to beat the egg whites!
    I took some picture and wrote the modified recipe, if your interested.
    Good night,
    Julie

    Reply

    • Ok…. now I see… 4 muffins is the daily allowance…. It explains a lot!
      Hummm… I’m always in a hurry maybe I should slow down a little!!!
      Anyways, there almost all gone, so I guess it was a good mistake!

      Reply

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