I realise that I, like, just did some low-carb sugar-free muffins… but those were chocolate. These are carrot and ginger. TOTALLY DIFFERENT. And, as it happens, made in totally (mildly) different ways. For a start, these are packed full of devilishly deletable double cream, and also a lot of carrot. Seriously, you’ll be grating/chopping/weighing out your carrot and think to yourself: this can’t be right. This is way too much carrot. But TRUST ME, for I usually know what I’m doing, and I managed to make these twice in one week, almost entirely successfully! And with that qualified statement in mind, always remember: line your tins, and maybe don’t bake at 11pm with a roaring headache.
And so, without further ado: LET’S BAKE BEFORE IT’S TOO LATE.
Lawrie is a web developer and semi-reluctant fitness enthusiast who wants to have his cake and eat it too. When not baking cakes (or websites), he is endeavouring to find the holy grail: a perfect sweetener for his tea. Follow @indextwo for selfies and bakesies.
