Carrot Cake Muffins is a modern British recipe for a classic muffins that are flavoured like carrot cake. The full recipe is presented here and I hope you enjoy this classic British version of: Carrot Cake Muffins.
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These muffins are a delicious way to pack more vegetables and fruit into lunchboxes. They're healthy too and each muffin provides 1 of the 5-a-day fruit and vegetables you require.
Ingredients:
3 tbsp olive oil, plus extra for greasing
500g carrots
1 apple
4 large free-range or organic eggs
1 mug (250g) wholemeal self-raising flour
1 tsp baking powder
75ml semi-skimmed milk
80g (4 tbsp [heaped]) sultanas (or raisins)
2 tbsp clear honey
2 tsp ground cinnamon
1 orange
1 tbsp pumpkin seeds
Method:
Pre-heat your oven to 180°C (160°C fan/350F/Gas Mark 4). Lightly-grease muffin cases or 15cm folded squares of greaseproof paper with oiled kitchen paper and use to line a 12-well muffin tin.
Scrub the carrots, wash the apple and coarsely grate them into a large bowl. Crack in the eggs, add the flour, baking powder, milk, oil, sultanas, honey and cinnamon, and grate in a little orange zest. Stir with a fork until nicely combined.
Divide the mixture evenly between the muffin cases. Sprinkle over the pumpkin seeds and bake for 35 mins or until golden and cooked through. Leave to cool for at least 10 mins before tucking in.
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