I have just had one of these for breakfast and I dont even feel bad! These are made with brown rice flour and oil (rather than butter!) so no reason why you cant enjoy them as a part of a balanced diet!
250g finely grated carrots
300 g brown rice flour
1 1/2 tsp baking powder
1/2 tsp bicarbonate of soda
150g brown sugar
2 small eggs
150 ml buttermilk or whole milk
130 ml orange or pineapple juice (or a mixture of both)
75 g light in colour olive oil or rapeseed oil
2 tsp cinnamon
1 tsp mixed spice
Oats to sprinkle on top
Preheat the oven to 180 celcius degrees. Line a 12 hole muffin tin with muffin cases.
Mix all the dry ingredinets together. Make a well in the center and add the milk, juice, eggs and the oil. Quickly fold the ingredients together until just incorporated. do not overmix. Add the finely grated carrots and stir once or twice.
Spoon the batter onto the muffin cases. Sprinkle oats on the top and place in the oven for about 25 minutes until golden brown on top.
Leave to cool before enjoying.
I made a topping for this using low fat cream cheese, cinnamon, orange zest and icing sugar mixed all together- it was amazing! If you want to try it - place about 100g of low fat cream cheese in a bowl together with 1/2 zest of orange, 1 tsp of cinnamon and about 2 tbsp of icing sugar. Mix together and place on the top. If you add a 1/2 juice of orange as well, you will be able to "inject" the topping with a syringe into the center of the muffin. Worth a try!