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Almond and Carrot Muffins

By Richard Poynton - June 3, 2014

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Download the Almond and Carrot Muffins recipe.

150g brown sugar
6 Tsp oil
2 eggs plus 1 yolk
170g almond meal
170g carrots – grated

Mix together the sugar and oil Add eggs – one at a time and mix
Stir in the almond meal and carrots
Grease 6 muffin tins
Pour the mixture into the tins
Bake at 190°C for 35-40 mins
Best served warm with crème frâiche
Great as a dessert for wheat/gluten intolerance

About Richard Poynton

Richard Poynton Richard is in love with food, a passion of his since school days. All his and Mouse’s travels have been based around food and wine, giving him experiences which have stood him in good stead for his food creations at Cleopatra. He bases all his dishes on flavour first and loves trying new ingredients and ideas – mixing and matching – to give a perfect balance on each plate.

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