Carrot-raisin muffins

Carrot-raisin muffins

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About this recipe: Sunflower seeds are rich in heart-protecting vitamin E as well as selenium, copper, fibre, iron, zinc, folate and vitamin B6.

Lynn Lewis

Serves: 12 

  • 1 cup (140 g) plain flour
  • ½ cup (70 g) wholemeal flour
  • ½ cup (100 g) caster sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground nutmeg
  • ½ cup (135 g) unsweetened apple sauce
  • ¼ cup (60 ml) vegetable oil
  • 2 large eggs, lightly beaten
  • 1 large carrot, peeled and finely grated
  • ½ cup (80 g) raisins
  • 2 tablespoons unsalted, shelled sunflower seeds

Prep:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Preheat oven to 200°C. Coat a 12-hole deep muffin pan with non-stick cooking spray or line with paper cases.
  2. Mix plain flour, wholemeal flour, sugar, baking powder, salt, cinnamon, allspice and nutmeg in a medium bowl.
  3. Combine the apple sauce, oil and eggs in a large bowl. Fold in the carrot and raisins. Add flour mixture, stirring just until evenly moistened. Spoon into muffin cups, filling each one two-thirds full. Sprinkle with sunflower seeds.
  4. Bake until a skewer inserted in the centre of a muffin comes out clean, about 15 minutes. Cool muffins in the pan on a wire rack before turning out. Serve warm.

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