Carrot muffins

Carrot cake muffins

This sweet treat is suitable for a dairy-free diet

By , 28 March 2017

(9 votes)

Carrot cake muffins
  • 40 Mins

  • Serves: 12

Nutritional Info
Each 68g serving contains
  • Energy

    671KJ

    160KCAL

    8%
  • Fat

    7.5g

    med

    11%
  • Saturates

    0.7g

    low

    4%
  • Sugars

    10.9g

    med

    12%
  • Salt

    0.16g

    low

    3%
of your reference intake.
Typical energy values per 100g: 987kJ/236kcal.
Ingredients
  • 100ml rapeseed oil
  • 50g light brown sugar
  • 50g maple syrup
  • 2 eggs, beaten
  • 2 carrots, peeled and grated
  • Juice and zest 1 small orange
  • 125g self-raising flour
  • 1tsp cinnamon
  • 4 cardamom pods, finely ground
  • 3tbsp sultanas
  • 2tbsp oats
Method
  • Preheat oven to 180C/ 160C Fan/Gas 4. Put 12 cupcake cases into the holes of a muffin tray.

  • Whisk together the oil, sugar and syrup until pale. Gradually add the eggs – whisk until light and fluffy.

  • Add the carrots, orange juice and zest. Sift the flour, cinnamon and cardamom into the cake batter. Stir in the sultanas. Whisk for 1 min, then spoon into the cases. Sprinkle with oats.

  • Bake for 20-25 mins until a knife comes out cleanly when inserted into the muffin. Serve hot or cold.