Carrot, coconut and sultana muffins

Recipe by:

These hearty muffins are richly flavoured with dried fruit, grated carrot and coconut for a nourishing lunchbox snack

Carrot, coconut and sultana muffins

SERVES

12

PEOPLE

PREP TIME

15

MINUTES

COOKING TIME

15

MINUTES

CUISINE

COURSE

Baking

Method

  1. Preheat oven to 180ºC.

  2. Wash, peel. and grate the carrots finely. Crack the eggs into a large bowl, whisk with a whisk until lightly beaten. Add in the sugar and continue to whisk until light and creamy. Gradually add in the oil, whisking all the time.

  3. Mix the flour, mixed spice, coconut, sultanas and carrots.

  4. Then stir gradually into the base mixture until it is well-incorporated. Use a tablespoon to divide the mixture as evenly as you can between the muffin cases.

  5. Bake for 15-20 minutes or until firm and golden. Remove from the oven with oven gloves. Cool the muffins on a wire rack. They are delicious as they are but even yummier with some cream cheese icing on top.
    This recipe is adapted from Grow It Cook It, written by Amanda Grant, published by Rhyland Peters and Small

Ingredients

  • 225g carrots

  • 3 eggs

  • 140g pale soft brown sugar

  • 6 tbsp sunflower oil

  • 150g self-raising flour

  • 1 tsp mixed spice

  • 70g desiccated coconut

  • 75g mixed dried fruit 

Method

  1. Preheat oven to 180ºC.

  2. Wash, peel. and grate the carrots finely. Crack the eggs into a large bowl, whisk with a whisk until lightly beaten. Add in the sugar and continue to whisk until light and creamy. Gradually add in the oil, whisking all the time.

  3. Mix the flour, mixed spice, coconut, sultanas and carrots.

  4. Then stir gradually into the base mixture until it is well-incorporated. Use a tablespoon to divide the mixture as evenly as you can between the muffin cases.

  5. Bake for 15-20 minutes or until firm and golden. Remove from the oven with oven gloves. Cool the muffins on a wire rack. They are delicious as they are but even yummier with some cream cheese icing on top.
    This recipe is adapted from Grow It Cook It, written by Amanda Grant, published by Rhyland Peters and Small