Snack Recipes: Carrot Muffins

January 16, 2013

These Carrot Muffins are just so delicious – perfect for work and school snacks.  I make a batch and put them into the freezer.  The photo below was taken by a friend after her 8 year old son made them with pineapple!  How good is he!!!

 

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Snack Recipes: Carrot Muffins
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Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • BUTTER 50g
  • DRY – in a bowl:
  • WHOLEMEAL SELF RAISING FLOUR 3 cups
  • BAKING POWDER 4 teaspoons
  • BICARBONATE OF SODA 2 teaspoon
  • BROWN SUGAR heaped 1 cup
  • CARROTS 4 large carrots grated
  • SULTANAS/ CRAISNS ⅔ cup
  • CINNAMON 1 teaspoon
  • GROUND CLOVES 1 teaspoon
  • WET:
  • EGGS, lightly beaten 4 small
  • MILK 1 + ⅓ cup
  • VANILLA Essence 2 teaspoons
Instructions
  1. Melt butter on stove and allow to cool slightly
  2. Preheat oven to 190degrees
  3. Mix DRY ingredients together. Make a well.
  4. Mix WET ingredients together in a separate bowl.
  5. Pour MELTED BUTTER into DRY ingredients then rest of WET ingredients.
  6. Mix until JUST combined.
  7. Spoon into medium sized muffin pans lined with muffin cases. I fill them ¾ full.
  8. Bake for 15min (check how they are going)

 

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