Carrot and Sultana Muffins

    28 min

    These muffins are packed with grated carrots, plump sultanas and spiced with nutmeg, cloves and cinnamon. Using apple sauce or purée calls for less butter or oil to make them moist, thereby lowering the fat and calories!

    82 people made this

    Serves: 12 

    • 225g wholemeal flour
    • 60g plain flour
    • 1/8 teaspoon salt
    • 1 dessertspoon baking powder
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon ground cinnamon
    • 2 eggs
    • 225ml buttermilk
    • 4 tablespoons vegetable oil
    • 2 tablespoons apple sauce or purée
    • 120ml honey
    • 175g grated carrots
    • 100g sultanas

    Prep:10min  ›  Cook:18min  ›  Ready in:28min 

    1. Preheat oven to 200 C / Gas mark 6. Grease muffin tin or line with paper cases.
    2. Stir together wholemeal flour, plain flour, salt, baking powder, nutmeg, cloves and cinnamon.
    3. In a separate bowl, stir together eggs, buttermilk, oil, apple sauce and honey. Stir egg mixture into flour until just combined. Fold in carrots and sultanas. Spoon mixture into prepared muffin tin.
    4. Bake in preheat oven for 18 minutes, or until a cocktail stick inserted into the centre of a muffin comes out clean.


    Using apple sauce or purée allows for less oil to be used in the recipe, lowering the fat and calories!

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (34)


     -  26 May 2012


    These were not quite what I expected, but definitely tasty. I made a few revisions: I plumped the raisins in warm water before adding, added chopped pecans, and increased the cinnamon to a teaspoon. Next time, I'll increase the other spices as well, and try to use more applesauce and less oil. They are not too sweet, a lot of carrot texture, without a lot of muffin, cakelike texture. DEFINITELY spray the muffin tin or liners, the muffins tend to stick.  -  27 Jun 2004  (Review from Allrecipes US | Canada)


    These muffins were great. I have been looking for a great tasting healthy breakfast muffin for a long time, and now my search is over! I did make a few adjustments - I doubled each spice ingredient (per other reviews) and I doubled the applesouce and halved the veggie oil. Not too sweet and the longer they sit (so the flavors can meld) the better they get!! Love this recipe. Thanks Sara.  -  02 Sep 2005  (Review from Allrecipes US | Canada)