Carrot Muffins

Carrot Muffins
  • 2½ cups SR Flour
  • 2 tsp mixed spice
  • ¾ cup brown sugar
  • ½ cup sultanas
  • ¼ chopped walmuts
  • 1½ cups grated carrot
  • 1 egg, lightly beaten
  • 1 cup milk
  • 80 grams of butter, melted
  1. Preheat the oven to 200 C. Brush oil on the bottoms of 12 muffin tins.
  2. Wrap the carrot in some to paper towel to absorb some of the water.
  3. Mix flour, spice, sultanas, carrot, walnuts and sugar in a bowl.
  4. In another bowl mix the milk, egg and butter.
  5. Pour the egg mixture into the flour and fold in with a fork. Do not mix it too much: it just has to be wet mostly through. This is the main secret to light muffins.
  6. Spoon into muffin tins, filling each one about ⅔.
  7. Bake for 15 - 20 mins or until just starting to brown.


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