Carrot Muffins

Muffins are always perfect for lunchboxes. Add some carrots and you have the added bonus of sneaking in some vegetables! Sultanas or pumpkin seeds can also be added to taste.

Ingredients

2 cups (250g) SR flour
2 teaspoons bicarbonate of soda
1 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1 cup vegetable oil
½ cup brown sugar
3 cups grated carrots
Optional: Sultanas or pumpkin seeds

Method

Preheat oven to 180 degrees C. Grease muffin pans or line with paper muffin liners.
In a large bowl sift together flour, bicarbonate of soda, salt and cinnamon. In a separate bowl beat eggs, oil and brown sugar. Combine egg mixture and flour mixture. Mix until just moistened. Fold in carrots (you can also add some sultanas or pumpkin seeds)
Spoon mixture into prepared muffin pans.
Bake in preheated oven for 20 to 30 minutes.
Cook on wire rack. Will keep for 2-3 days or can be frozen.

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