These Spiced Carrot, Hemp, Hazelnut & Chocolate Muffins are the perfect combination of comfort and indulgence. Naturally sweet from freshly grated carrots and flavoured with warming spices, they’re enriched with cold-pressed hazelnut oil and Fox Covert Farm Milled Hemp for an extra boost of plant-based nutrition.
Perfect for Easter baking, family afternoons in the kitchen or an anytime treat, these moist muffins are finished with a rich dark chocolate topping for the ultimate homemade bake.
Preheat the oven to 180°C (160°C fan) and line a muffin tray with paper cases. In one bowl, mix the flour, baking powder, baking soda, salt and spice blend. In a second bowl, whisk together the eggs, brown sugar, hazelnut oil and milk before stirring in the grated carrot and Fox Covert Farm Milled Hemp.
Fold the dry ingredients into the wet mixture until just combined, taking care not to overmix. Stir through the chopped hazelnuts if using.
Divide the batter evenly between the muffin cases and bake for 20–25 minutes, or until the muffins are risen and a skewer inserted into the centre comes out clean. Leave to cool completely.
Gently melt the dark chocolate before stirring in the hazelnut oil until smooth, glossy and easy to drizzle.
| Nutrient | Approx. Per Muffin |
|---|---|
| Calories | ≈290 kcal |
| Protein | 5g |
| Carbohydrates | 29g |
| Fat | 17g |
| Fibre | 3g |
| Sugars | 15g |
| Serving Size | 1 muffin |
