Recipes

Carrot and raisin muffins

Perfect for the lunch box or school canteen menu.

Carrot and raisin muffins

Method

  1. Preheat oven to 190°C.
  2. Place the flour, sugar, baking powder, baking soda, cinnamon, carrot, raisins and walnuts in a bowl.
  3. Mix the eggs, oil, yoghurt and milk together in a seperate bowl or jug; add to the dry ingredients and mix until combined.  Do not over-mix as this will toughen the mixutre.
  4. Spoon into lightly oiled or non-stick muffin pans and bake for about 20 minutes or until cooked.
  5. Leave to stand for 5 minutes before removing from pans and cooling rack.

$0.77 per serve as at Oct 2015

Carrot and raisin muffins

To serve

To serve: 10

You need

  • 2 cups self-raising flour
  • 1 cup wholemeal flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoonn baking soda
  • 1 teaspoon cinnamon
  • 1 cup grated carrot
  • 1/2 cup raisins
  • 1/2 cup walnuts
  • 3 eggs
  • 1/2 cup oil
  • 1 cup plain yoghurt
  • 1/2 cup reduced-fat milk

Method

  1. Preheat oven to 190°C.
  2. Place the flour, sugar, baking powder, baking soda, cinnamon, carrot, raisins and walnuts in a bowl.
  3. Mix the eggs, oil, yoghurt and milk together in a seperate bowl or jug; add to the dry ingredients and mix until combined.  Do not over-mix as this will toughen the mixutre.
  4. Spoon into lightly oiled or non-stick muffin pans and bake for about 20 minutes or until cooked.
  5. Leave to stand for 5 minutes before removing from pans and cooling rack.

$0.77 per serve as at Oct 2015

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The Fuelled4life team.