These delicious, lightly sweet muffins are perfect for breakfast or morning tea, have a million variations to be experimented with, and are delicious on their own, or spread with butter, depending on your taste for decadence. Another recipe from the excellent Diana Linfoot’s Muffin Magic.
1/2 cup sugar or honey
1/2 vegetable oil
1 cup plain yoghurt or sour cream
1 cup grated carrot
3 cups self raising flour
1/2 tsp baking soda
1 tsp cinnamon
Preheat the oven to 200C, and grease or line the muffin pan.
Beat together the eggs, sugar, oil and yoghurt. Add the carrot and raisins. Gently, as delicately as possible, fold in the flour, baking soda and cinnamon.
Spoon the mixture into the muffin tin. I shook some cinnamon sugar over the top of each muffin before putting them in the oven for 20-25 minutes.
Variations – walnuts, sultanas or currants instead of raisins, or try grated zucchini instead of carrot.
One thought on “Carrot and Raisin Muffins”
These sound delicios & maybe even a bit nutritious!