Sultana and Carrot Muffins

    (312)
    1 hour

    These wholesome muffins taste delicious on their own or use brown sugar cream cheese icing to give them a sweeter, richer flavour.


    262 people made this

    Ingredients
    Serves: 16 

    • 1 cup (165g) sultanas
    • 2 cups warm water
    • 2 cups (250g) plain flour
    • 1 tablespoon baking powder
    • 2 teaspoons bicarbonate of soda
    • 1 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 4 eggs
    • 1 cup (250ml) vegetable oil
    • 3/4 cup (110g) brown sugar
    • 3 cups (330g) grated carrots

    Directions
    Preparation:15min  ›  Cook:30min  ›  Extra time:15min soaking  ›  Ready in:1hour 

    1. Combine sutanas and water in a small bowl. Let soak for 15 minutes. Drain sultanas, discard water and set sultanas aside.
    2. Preheat oven to 180 degrees C. Grease muffin pans or line with paper muffin liners.
    3. In a large bowl sift together flour, baking powder, bicarbonate of soda, salt and cinnamon. In a separate bowl beat eggs, oil and brown sugar. Combine egg mixture and flour mixture. Mix until just moistened. Fold in carrots and drained sultanas. Spoon mixture into prepared muffin pans.
    4. Bake in preheated oven for 20 to 30 minutes. If using icing, let the muffins cool for 30 minutes before applying.

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    Reviews and Ratings
    Global Ratings:
    (312)

    Reviews in English (261)

    by
    226

    It is difficult to rate the recipe as it stands as after reading all of the reviews I didn't make these muffins as the recipe suggests. I did soak the raisins and I'm glad I did. I used 1 cup all purpose flour and 1 cup of whole wheat flour to sneak some fiber into the kids diet. To compensate for the nutty flavour of the whole wheat flour, I increased the cinnamon to 1 1/2 teaspoons. A number of people stated that the muffins were too salty and too oily. Keeping this in mind I referred to my favourite banana muffin recipe which is also based on two cups of flour. It used only 1/3 cup of fat so I reduced the oil to one third cup and added 2/3 cup of thick homemade (unsweetened) pear sauce. To fix the "too salty" I reduced the baking powder to 1 1/2 teaspoons and the baking soda to 1 teaspoon and the salt to 1/2 teaspoon. The muffins still were nice and high. In place of 4 eggs I used 2 eggs plus 4 egg whites. With these changes I made 36 mini muffins which I quite liked. They are a little shy on their own but as part of breakfast with fruit yogurt the sugar was not missed by the kids. Next time I'll sprinkle the tops with brown sugar and cinnamon before baking.  -  22 Nov 2003  (Review from Allrecipes USA and Canada)

    by
    177

    I've made this recipe twice. The first time I thought I made a mistake. The second time I realized it was the recipe. Too much salt, oil and baking soda.  -  20 Apr 2007  (Review from Allrecipes USA and Canada)

    by
    155

    I made the recipie with 3/4C applesauce and 1/4C oil - texture was great, taste was great - no oiliness problem like the one gal said and calories went WAY DOWN. I can get"juice" carrots fairly cheaply and use them.  -  08 Nov 2001  (Review from Allrecipes USA and Canada)

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