Spiced carrot breakfast muffins

    40 min

    These muffins are not too sweet and they can be topped with cream cheese frosting afterwards. I like to add a good amount of spices but feel free to adjust the amount of spices to your own preference. The recipe was originally made by my 13-year-old daughter in her food tech class, I have tweaked it.


    West Midlands, England, UK
    3 people made this

    Makes: 10 muffins

    • 150g self raising flour
    • 1/2 level teaspoon bicarbonate of soda
    • 75g carrot, coarsely grated
    • 1 ½ to 2 teaspoons ground cinnamon
    • 1 ½ to 2 teaspoons ground mixed spice
    • ½ to 1 teaspoon ground or freshly grated nutmeg
    • 50g sultanas (optional)
    • 75g walnuts or pecans, or a mix of both, coarsely chopped
    • 75g dark brown or light brown soft sugar
    • 150ml semi-skimmed milk, at room temperature
    • 45ml rapeseed oil
    • 1 large egg, at room temperature

    Prep:15min  ›  Cook:20min  ›  Extra time:5min resting  ›  Ready in:40min 

    1. Preheat oven to 180 C / 160 C fan / Gas 4. Place oven shelf just above centre. Line a muffin tray with muffin cases.
    2. In a large bowl mix the flour with the bicarb of soda. If the carrots appear too moist, squeeze out some of the liquid. Add them with all the spices, (sultanas if using), and nuts. Mix gently until well combined. Set aside.
    3. In a bowl add sugar, milk, oil and egg. Beat until smooth using a handheld electric mixer.
    4. Add the wet mixture to the dry mixture and mix briefly with a wooden spoon, until you don't see any more white bits of flour. Let rest 5 minutes, this gives the gluten in the flour a little time to absorb the liquid.
    5. Use a scoop to add mixture evenly into cases. Bake until a fine skewer comes out clean about 18 to 20 minutes.
    6. Cool in tin a few minutes then remove to a wire rack and cool completely. Top with frosting if desired.

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