Carrot Muffin

Perfect with a cup of tea or an on the go nibble. Make a batch of these and store in an airtight container for up to 5 days for when you fancy a snack.

Difficulty:👍

Cost: £

Serves 12 people


160ml sunflower oil
175g dark brown sugar
3 eggs
140g grated carrot
175g self-raising flour
1 tsp cinnamon
½ tsp ground or grated nutmeg
1 tsp bicarbonate of soda
Pinch salt

 

  1. Pre-heat your oven to 170 degrees and line a 12 hole muffin tin with paper cases
  2. Place the oil, sugar and eggs into a mixing bowl and combine using a whisk
  3. Grate the carrot then add to the bowl and mix well
  4. Add the flour, cinnamon, nutmeg, bicarbonate of soda and salt and mix well
  5. Bake for approximately 20 minutes or until golden brown and risen and a knife inserted into the middle comes out clean

 

Method

  1. Pre-heat your oven to 170 degrees and line a 12 hole muffin tin with paper cases
  2. Place the oil, sugar and eggs into a mixing bowl and combine using a whisk
  3. Grate the carrot then add to the bowl and mix well
  4. Add the flour, cinnamon, nutmeg, bicarbonate of soda and salt and mix well
  5. Bake for approximately 20 minutes or until golden brown and risen and a knife inserted into the middle comes out clean

 

Ingredients

160ml sunflower oil
175g dark brown sugar
3 eggs
140g grated carrot
175g self-raising flour
1 tsp cinnamon
½ tsp ground or grated nutmeg
1 tsp bicarbonate of soda
Pinch salt

 


Try adding 100g of raisins/sultanas or the zest of an orange for extra flavour

 

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