Healthy Carrot Muffins
Recipe by LifeStyle FOOD
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.
Serves 12
Ingredients
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- 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 (approx 4 medium carrots)
- ½ cup sultanas (optional)
Method
- 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.
Notes & Tips
You can substitute half the flour for wholemeal flour for an even healthier muffin.
