Carrot Muffins
Author: 
Recipe type: Baking
Cuisine: Cupcakes and Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
These carrot muffins are healthy and delicious. Perfect for the school lunch box.
Ingredients
  • 2 cups plain (all-purpose) flour
  • ½ cup sugar
  • 1 tbsp. baking powder
  • 1½ tsp ground cinnamon
  • ½ tsp mixed spice
  • ¼ tsp salt
  • ⅓ cup (packed) light brown sugar
  • ⅔ cup vegetable oil
  • 2 large eggs
  • ¾ cup milk
  • 1 tsp pure vanilla extract
  • 1 cup shredded carrots
  • ½ cup shredded sweetened coconut
  • ⅓ cup sultanas (or raisins or currants)
  • ⅓ cup pecans or walnuts, chopped (optional)
Instructions
  1. Preheat oven to 190 deg C (375 degrees F). Place cupcake liners in muffin pan.
  2. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, mixed spice, baking soda, and salt. Stir in the brown sugar. In another bowl, whisk the oil, eggs, milk, and vanilla extract, until it is well combined. Pour the liquid ingredients over the dry ingredients, and gently but quickly stir to blend. Be careful not to overmix, a few lumps are fine. Stir in the carrots, sultanas, and nuts. Divide the batter evenly among the muffin cups.
  3. Bake for 20 minutes until a cake tester inserted in the centre comes out clean. Transfer the pan to a rack and cool for 5 minutes, before carefully removing the muffins.
Recipe by A Spoonful of Sugar at https://aspoonfulofsugardesigns.com/carrot-muffin-recipe/