A great way to hide vegetables from your children … these simple carrot muffins will be a big hit in your child’s lunchbox and for afternoon tea.
Preheat your oven to 180C.
Sift together the dry ingredients in a medium bowl and stir to combine.
Beat together the eggs, oil and vanilla extract. Add the carrots and sultanas and stir to combine.
Gradually fold in the dry ingredients, taking care not to over mix the batter.
Pour the muffin mixture into a 12 x muffin tin that has been lined with patty pan cases.
Bake for 20 – 25 minutes, or until a skewer inserted into the centre comes out clean.
Cool in the muffin tin for 5 minutes before turning out onto a wire rack to cool.
Store in an airtight container for up to 5 days.
You can substitute half the flour for wholemeal flour for an even healthier muffin.
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