Carrot and raisin wholemeal muffins

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    Carrot and raisin wholemeal muffins

    Carrot and raisin wholemeal muffins

    (42)
    30min


    43 people made this

    These muffins are delicious and healthy. The wholemeal flour gives them a great grainy texture.

    Ingredients
    Serves: 14 

    • 2 cups (250g) wholemeal flour
    • 2 teaspoons baking soda
    • ½ teaspoon cinnamon
    • ¼ teaspoon ground ginger
    • a pinch each of allspice and nutmeg
    • 1/2 teaspoon salt
    • 1/2 cup (125g) plain or vanilla yoghurt
    • 1/4 cup (65ml) vegetable oil
    • 1/3 cup (125g) honey
    • 1 teaspoon vanilla essence
    • 2 tablespoons orange juice
    • 1 cup carrot (about 1 large carrot), grated
    • 1/2 cup (90g) raisins

    Directions
    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat an oven to 175 degrees C. Grease 14 muffin cups, or line with patty cups.
    2. Combine flour, baking soda, spices and salt in a bowl. Whisk together yoghurt, vegetable oil, honey, vanilla and orange juice in a separate bowl. Gently fold carrots into the yoghurt mixture. Stir yoghurt mixture into the flour mixture until just combined. Gently fold the raisins into the batter. Scoop batter into prepared muffin cups until nearly full.
    3. Bake in the preheated oven until a toothpick inserted into the centre comes out clean, 12 to 13 minutes. Cool in the tins for 10 minutes before removing to cool completely on a wire rack.
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    Reviews and Ratings
    Global Ratings:
    (42)

    Reviews in English (42)

    by
    1

    Deliciously healthy. Yum  -  01 Sep 2012

    by
    60

    Very good. Just as a tip. If you mix all ingredients EXCEPT for baking soda and let sit for an hour or so, then add soda. And bake. Whole Wheat flour is much fluffier. I also used pineapple juice as extra flavor. And used banana in place of yogurt.  -  24 Aug 2009  (Review from Allrecipes USA and Canada)

    by
    17

    Both my husband and I liked these muffins. I followed the recipe exactly, but instead of making 14, I made twelve to fit my muffin pans. So, additional time was needed. Thanks for such an easy recipe. I will use this recipe again.  -  16 Aug 2009  (Review from Allrecipes USA and Canada)

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