{"id":927,"date":"2026-01-09T21:27:53","date_gmt":"2026-01-09T21:27:53","guid":{"rendered":"https:\/\/debslunch.com\/new-recipes\/?p=927"},"modified":"2026-01-09T21:41:25","modified_gmt":"2026-01-09T21:41:25","slug":"lotties-carrot-breakfast-muffins","status":"publish","type":"post","link":"https:\/\/debslunch.com\/new-recipes\/lotties-carrot-breakfast-muffins\/","title":{"rendered":"Lottie’s Carrot Breakfast Muffins"},"content":{"rendered":"

This recipe is adapted from an origina<\/a>l by Lottie Bedlow, @lottiegotcake<\/a> who was a contestant on the Great British Bake Off in 2020, series 11 in the UK, series 8 in the US. The contestants had to live in a pandemic bubble. And oh gosh, I was inspired to make Battenberg cake by that series<\/a>. Lottie’s had rhubarb; mine was pumpkin.<\/p>\n

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Anyways, the carrot muffins. Lottie says they are accidentally one of the best things she made in 2025.<\/p>\n

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Yogurt topped carrot muffins<\/figcaption><\/figure>\n

I actually made them twice, once with eggs and once with applesauce replacing the eggs. The egg ones got a little too dark, because as Lottie points out, some of the muffins have a little dip in the top – that she filled with yogurt. I thought the dip was because in Lottie’s recipe, the muffins bake at 160\u00b0C, with the fan on. I calculated that to be 320\u00b0F, and I thought maybe that coolish temperature was what made the dip; if the oven was hotter I thought they’d get that initial spring.\u00a0 But turning the oven up to 375\u00b0 for the last few minutes just resulted in darker muffins. Oh well. The applesauce ones that cooked at 375\u00b0F no fan were still a little flat on top, too. It’s just how they are.<\/p>\n