Fruity vegetable muffins

    40 min

    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.

    85 people made this

    Serves: 12 

    • 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
    • 3 eggs

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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.

    Plus points

    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.

    Each muffin provides

    A, B1, B12, niacin

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    Reviews in English (6)


    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


    loved them, easy to make and the whole family enjoyed them. Light, fluffy and moist muffins!  -  21 Jul 2010


    Baked these for five hungry children and they loved them! I used plain flour with baking powder and bi carb, used apricots and raisins, 250g carrots and used coconut oil instead of sunflower oil. Came out delicious! Have written this one down!  -  02 Mar 2018