Carrot and Sultana Muffins

    Carrot and Sultana Muffins


    60 people made this

    About this recipe: 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!

    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!

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    - 26 May 2012

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