Sultana and Carrot Muffins

    Sultana and Carrot Muffins


    260 people made this

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

    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

    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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