Carrot Cake Agave Muffins
Carrot Cake Agave Muffins

Carrot Cake Agave Muffins

Delicious muffins made with Tate&Lyle ® Agave syrup, wheat flour and chock-full of carrots!

YIELDS

30 Muffins

PREPARATION

30 mins

COOKING

25 mins

INGREDIENTS

  • 1 cup Agave Syrup 310g
  • 4 large eggs
  • 1 cup Sunflower oil
  • 3 cups Fresh Carrots (shredded)
  • 2 & 1/4 cups Wholemeal flour
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 2 tsp Cinnamon
  • 1/2 tsp Salt

HOW TO MAKE THIS RECIPE

  1. Preheat oven to 180ºC. Prepare three 12-cup muffin pans with liners.
  2. In a large bowl, combine agave nectar, eggs and oil; beat well.
  3. Stir in carrots.
  4. In a separate bowl, combine dry ingredients.
  5. Blend in batter.
  6. Pour into prepared pans.
  7. Fill cups only half-way to ensure proper baking.
  8. Bake 22 to 25 minutes, until the center of a muffin springs back when lightly touched.