i put this in savory because it doesn't really seem like a "desserty" type of muffin. i've never made these, but i got these from justbento years ago, and if you make them mini-muffins they should fit in a bento just fine.
Carrot-Onion-Hazelnut Muffins
1 medium carrot, finely chopped
1 medium onion, finely chopped
olive oil for cooking veggies
1/2 cup chopped hazelnuts (or other nuts)
grated rind of 1/2 lemon (about 1/2 tsp)
1 tsp lemon juice
3/4 cup unsweetened milk
2 tbsp olive oil
2 tbsp maple syrup
several kinds of coarsly ground black pepper
1/2 tsp sea salt
1 cup all purpose flour
1 tsp baking powder
pinch baking soda
Preheat oven to 180° C/375° F. Grease muffin tins if nessacary. Saute carrot and onion in olive oil till limp and lightly browned. Toast chopped nuts in same pan. Combine veggies w/ milk, lemon juice, olive oil, maple syrup, pepper, and salt, mixing well. Sift together dry ingredients and add to wet ingredients. Add nuts, mix untill combined. Spoon into tins, bake for 15-18 minutes (for mini muffins) or 22-25 minutes (for regular size).
Makes 24 mini, 16 regular.
1 medium onion, finely chopped
olive oil for cooking veggies
1/2 cup chopped hazelnuts (or other nuts)
grated rind of 1/2 lemon (about 1/2 tsp)
1 tsp lemon juice
3/4 cup unsweetened milk
2 tbsp olive oil
2 tbsp maple syrup
several kinds of coarsly ground black pepper
1/2 tsp sea salt
1 cup all purpose flour
1 tsp baking powder
pinch baking soda
Preheat oven to 180° C/375° F. Grease muffin tins if nessacary. Saute carrot and onion in olive oil till limp and lightly browned. Toast chopped nuts in same pan. Combine veggies w/ milk, lemon juice, olive oil, maple syrup, pepper, and salt, mixing well. Sift together dry ingredients and add to wet ingredients. Add nuts, mix untill combined. Spoon into tins, bake for 15-18 minutes (for mini muffins) or 22-25 minutes (for regular size).
Makes 24 mini, 16 regular.
