11 February, 2011

Carrot and Poppy Seed Bites

Valentines Day is approaching, pretty fast actually.
I hate this.
Why? Because as everyone knows, I don't have a boyfriend, let alone a valentine. Humf.

Anyway these are for people who give a damn about valentines day, but don't give enough damn to be in a relationship. We can sit at home, snuggled up in bed, with a carrot cake and poppy seed bite platter nestled some where in the bed, a glass of champagne in the right hand, in the left the remote controlling the telly, so we can play, rewind and play the end scene in Breakfast at Tiffany's where Holly gets her kiss. Ah, how romantic. And how utterly sad.

Screw that, I'm getting a boyfriend... in the time of 2 days. Yikes.

I'm also getting another huge container of poppy seeds. They taste so good, ecspecially in this typa
cake. Awesome.

Carrot and Poppy Seed Bites
 (serves 8)

- 1 cup (150g) self-raising flour, sifted
- 3/4 cup (165g) brown sugar
- 1 tsp ground cinnamon
- 2 eggs, lightly beaten
- 2/3 cup (160ml) extra virgin olive oil
- 2 cups finely grated carrot (about 4 carrots)
- 1 1/2 tbs poppy seeds


- 2/3 cup (120g) icing sugar, sifted
- 1 tbs fresh orange juice

Preheat oven to 180°C. Grease 8 x 1/2 cup (125ml) muffin pans. Combine the self-raising flour, brown sugar and cinnamon in a bowl.
Combine the eggs and olive oil. Stir through the dry ingredients until combined. Stir in the carrots and poppy seeds until well combined.
Divide the mixture among the muffin pans. Bake for 25-30 minutes or until a skewer comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack to cool.
Place the wire rack over a tray. Combine the icing sugar and orange juice in a small bowl. Spoon the icing over the muffins when cooled. Put aside to set completely before serving.

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