About this recipe:Not only do grated vegetables and dried fruit add food value and flavour to these American-style muffins, but they also make them deliciously moist. Unlike many muffins, these are not too sweet, so they are as good in a packed lunch or as a snack as they are for breakfast or a tea-time treat.
125 g (4½ oz) self-raising flour
125 g (4½ oz) self-raising wholemeal flour
2 tsp ground cinnamon
170 g (6 oz) caster sugar
55 g (2 oz) dried mixed fruit or raisins
125 g (4½ oz) carrots, finely grated
125 g (4½ oz) courgettes, finely grated
125 ml (4½ fl oz) sunflower oil
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:25min › Ready in:40min
Preheat the oven to 180°C (350°F, gas mark 4). Grease a 12-cup deep muffin tin or line the cups with paper muffin cases; the cups should be about 3–3.5 cm (1 1/2–1 3/4 in) deep.
Sift both types of flour, the cinnamon and sugar into a mixing bowl, adding any bran left in the sieve. Stir in the dried mixed fruit or raisins, and make a well in the middle.
In another bowl, beat the carrots, courgettes, oil and eggs together. Pour this mixture into the well in the dry ingredients and stir until almost blended, but with a small amount of dry flour still visible in places.
Divide the mixture among the cups, filling them about two-thirds full. Bake for 20–25 minutes or until the muffins are well risen, peaked in the centre and springy to the touch. Transfer the muffins to a wire rack to cool.
Serve the muffins warm or at room temperature. They are best eaten on the day they are made, but they can be stored in an airtight container for up to 2 days. Alternatively, freeze them for up to 3 months.
Some more ideas
Replace the carrots with finely grated parsnips and add the grated zest of 1 lemon or orange. * Children love chocolate muffins. To make a delicious, moist version with courgettes, sift 200 g (7 oz) self-raising flour, 170 g (6 oz) caster sugar, 45 g (1½ oz) cocoa powder and ½ tsp salt into a large bowl. Grate 250 g (9 oz) courgettes into another bowl and stir in 125 ml (4½ fl oz) sunflower oil, 3 eggs and 2 tsp pure vanilla extract. Stir the courgette mixture into the dry ingredients until well combined. Bake as in the main recipe.
The dried fruit in the muffins provides iron. For a healthy breakfast, serve fresh orange juice with the muffins – the vitamin C from the orange juice will help the body to absorb the iron from the dried fruit. * Combining wholemeal flour with white flour increases the fibre content of baked goods without making them too heavy.
Lovely! Used 250g carrot, switched some sugar for honey, used 50g oats instead of some of the flour, and added chopped walnuts too. Didn't have 3 eggs so used 2 big ones and some milk; no oil so used margerine instead and added extra bicarb of soda to help the heavier mixture rise. Came out lovely! - 24 Jun 2012