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Carrot and Cranberry muffins

Carrot and Cranberry muffins (Servers 12)

Ingredients

  • 2 cups self-raising flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup brown sugar
  • 2 tsp ground cinnamon
  • 2 eggs
  • 200ml vegetable or canola oil
  • 1 tsp vanilla extract
  • 2 cups shredded carrots
  • ½ cup dried cranberries
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Method

  1. Preheat your oven to 180C.
  2. Sift together the dry ingredients in a medium bowl and stir to combine.
  3. Beat together the eggs, oil and vanilla extract. Add the carrots and sultanas and stir to combine.
  4. Gradually fold in the dry ingredients, taking care not to over mix the batter.
  5. Pour the muffin mixture into a 12 x muffin tin that has been lined with patty pan cases.
  6. Bake for 20 – 25 minutes, or until a skewer inserted into the centre comes out clean.
  7. Cool in the muffin tin for 5 minutes before turning out onto a wire rack to cool.
  8. Store in an airtight container for up to 5 days.
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