Carrot Muffins

Carrot Muffins

Recipe makes approximately 12 large carrot muffins or 20 small carrot muffins

280g (10oz) Plain Flour

1 teaspoon Baking Powder

1 teaspoon Bicarbonate of Soda

2 teaspoons Mixed Spice or Ground Cinnamon

¼ teaspoon Salt

1 Egg

90ml (3 fl oz) Milk

110g (4oz) Light Brown Soft Sugar

340g (12oz) Carrot, grated

85g (3oz) Low Fat Butter

85g (3oz) Sultanas

  1. Line the muffin tins with muffin cases
  2. Preheat oven to Gas Mark 5/6, 375-400 F, 190-200C for a conventional oven.
  3. Sift the following dry ingredients into a large bowl and stir: flour, baking powder, bicarbonate of soda, salt and mixed spice or cinnamon.
  4. Melt the butter in a saucepan.
  5. Lightly whisk the egg with a fork in a separate bowl from the dry ingredients, stir in grated carrot, add the milk, and finally sugar, stir well.
  6. Add all the wet ingredients into the dry ingredients. Stir together, but do not over stir, just until you cannot see any dry ingredients and finally stir in the sultanas.
  7. Put the mixture in the Muffin cases filling them to ¾ full.
  8. Place in the oven and bake for 20-25 minutes. Place a metal skewer in the middle of one and if it comes out clean they are baked, if not place back in the oven for a few more minutes.

These muffins freeze very well. Once cold place in a sealed container and place in freezer, they only take about an hour to defrost.


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