I spent a couple of hours in the kitchen yesterday baking up a storm. It feels good to have the pantry and freezer restocked with some home baked treats. Muffins are always popular at our place – they freeze well and are perfect to pop into a lunchbox or bag as you head out to work or uni.
These muffins are moist and delicious, and full of yummy carrot and sultanas. They have lots of spices added which provide a wonderful flavour.
Carrot Muffins
Prep time
Cook time
Total time
These spicy carrot and sultana muffins are busting with flavour.
Author: Lisa
Recipe type: Cupcakes & Muffins
Cuisine: Baking
Serves: 12-14
Ingredients
- ¾ cup plain (all purpose) flour
- ½ tsp salt
- ½ tsp baking soda
- 2 tsp cinnamon
- 1 tsp ground allspice
- ¾ cup brown sugar
- ½ cup sultanas (or raisins)
- ½ cup oil
- 2 eggs
- 2 large carrots finely grated (200 g)
Instructions
- Mix together the flour, salt, baking soda, cinnamon, and allspice. Add the brown sugar and sultanas, and mix evenly through the dry ingredients.
- In a separate bowl, beat the old and eggs together, and add the finely grated carrot.
- Tip the oil and egg mixture into the dry mix. Fold gently together being careful not to overmix.
- Divide the mixture among 12 muffin pans.
- Bake for 190 degrees C (375 deg F) for around 15 minutes.
Why is the brown sugar listed in 2 parts?
These sound yummy!
Hi Jacqui – Thanks for letting me know. The correct amount of brown sugar is 3/4 cup. No ingredients were missing.
Carrot cupcakes look so fresh and mouthwatering!! Thank you very much for sharing this recipe 🙂
Thanks Mary 🙂
I have to ask as there is 2 lots of sugar 3/4 cup Brown Sugar and than 1/4 cup brown sugar is this an Error.Also is there no milk required Just asking.
Hi Mary Thanks for letting me know. The correct amount of brown sugar is 3/4 cup. No ingredients were missing. The recipe does not include milk. The vegetable oil makes it quite a wet mix.
Love your fabulous recipes, creative ideas and presentation! When are you going to bring out a bakery and craft book???!
Hi Lulu Thanks so much for your kind words. I do have a sewing book due out in April 🙂
Brown sugar is mentioned twice. Which measurement is correct, and what is the other ingredient?
Hi Judy Thanks for letting me know. The correct amount of brown sugar is 3/4 cup. No ingredients were missing.
Those muffins look great! How spicy do the come out? Can I replace allspice with some cayenne (it seems to work as the “go to” spicy spice also)? Pinned!
They are delicately spiced (think hot cross buns) rather than a hot spice. Not sure how they would go with pepper but I guess you could experiment.
I’ll let you know if I give it a shot and how it comes out. Thank you!
Ooh! These look delicious. I always think of you when I make your choc chip muffins.