Ingredients
12 portion(s)
Cupcakes
- 90 grams Almonds Whole
- 200 grams raw sugar
- 90 grams Whole Dried Apricots
- 2 large carrots
- 300 grams Self Raising Flour
- 3 large eggs
- 1 teaspoon Vanilla Exract
- 150 grams Oil (Vegetable/Olive/Sunflower)
-
6
25min
Preparation 5minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created forTM 31
-
Recipe's preparation
Preheat the oven to 180 degrees or 160 degrees fan forced.
Place whole almonds and raw sugar in bowl and mix for 10 seconds on speed 8 then remove and place in seperate bowl.
Place whole dried apricots in bowl and mix for 3 seconds speed 7 add to sugar/almond mix.
Place 2 large carrots in the bowl and grate for approx 7 seconds on speed 7 (check there are no large chunks repeat if necessary)
Return almonds and sugar to the bowl and add all other ingredients to the bowl mix on speed 4 for 20 seconds, scrape down the sides and repeat if neccessary.
Pour mixture into prepared muffin tray and bake in oven for 15-20 minutes, until puffed and golden.
Accessories you need
-
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
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Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
Add a commentReally tasty. I used cashews instead of almonds...
Really tasty. I used cashews instead of almonds and 150g of sugar.
As per suzithermo I used 190g
As per suzithermo I used 190g almond meal, 150g coconut sugar, 3 large carrots (280g) and 200g gluten free sr flour. Yum! Quick n delish. 2nd batch I used 70g coconut shredded to make up lack of almonds. Yum too. 15 mins to prepare plus putting in shells and cooking.
Made a few adjustments to
Made a few adjustments to make them a little healthier for the kids but they still turned out great. Reduced sugar to 100g and olive oil to 100g (might up the sugar a bit next time). Added a chunk of pumpkin with the carrots. Also added more almond meal (another 100g) and reduced flour to 200g. Only had plain flour so used 1/2 tsp each of bicarb and baking soda. Perfect consistency and lovely flavours!!
Awesome easy recipe!! Mix's
Awesome easy recipe!! Mix's easy and the kids loved them!!!!!
Great idea to reduce the
Great idea to reduce the sugar, I've made them with 150g too which is lovely and sweet still.
I'm glad you liked them
I'm glad you liked them
Just got these out of the
Just got these out of the oven and they smell delicious. I reduced the sugar to 100g and they still taste yummy! Will definitely make these again.
LOVE!! I must admit, I am the
LOVE!!
I must admit, I am the type of girl that leans towards the non-vegetable & non-fruit sounding muffins (ie: triple choc mud muffins). However this recipe has totally changed my view on fruit/veg combos! I initially made them for the kids but I've already eaten half the batch on my own! They are beautifully light and fluffy and you can't taste the carrot so this is a great recipe to hide the vegies on the kids. I'm definitely saving this one to my favourites. I am SO impressed!