Carrot cake muffins
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Time to make:
30 mins, prep 15 mins, cook 10-15 mins
$0.54 per serve
(at time of publication)
Full ingredients list:
- 1 cup wholemeal self-raising flour
- 1/4 cup rolled oats
- 1/4 cup brown sugar
- 1 teaspoon bicarb soda
- 1 teaspoon cinnamon
- 2 eggs
- 180g apple purée
- 1/3 cup olive oil
- 2 medium carrots, grated
- 1/2 cup diced prunes
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180ºC and grease a 12-cup muffin tin. Sift together flour, oats, sugar, bicarb soda and cinnamon in a bowl.
Step 2 In a separate bowl, whisk together eggs, apple purée and oil. Create a well in the centre of dry ingredients and pour in apple mixture. Combine well. Stir in carrots and prunes, adding teaspoons of hot water if the mixture becomes too dry.
Step 3 Spoon batter into muffin tin and bake for 10–15 minutes.
Recipe supplied by Healthy Food Guide reader, Katherine Barr (Nowra, NSW)
Use nutmeg and sultanas (or dried cranberries) instead of cinnamon and prunes.
Katherine says: "These are a great mid-morning snack – they're tasty, filling and healthier than traditional treats. They can be frozen for up to three months."
About this recipe
First published: January 2010