Carrot-raisin muffins

    25 minutes

    Sunflower seeds are rich in heart-protecting vitamin E as well as selenium, copper, fibre, iron, zinc, folate and vitamin B6.

    8 people made this

    Serves: 12 

    • 1 cup (140 g) plain flour
    • ½ cup (70 g) wholemeal flour
    • ½ cup (100 g) sugar
    • 2 teaspoons baking powder
    • ¼ teaspoon salt
    • ½ teaspoon cinnamon
    • ¼ teaspoon ground allspice
    • ¼ teaspoon ground nutmeg
    • ½ cup (135 g) unsweetened apple sauce
    • ¼ cup (60 ml) vegetable oil
    • 2 large eggs, lightly beaten
    • 1 large carrot, peeled and finely grated
    • ½ cup (80 g) raisins
    • 2 tablespoons unsalted, shelled sunflower seeds

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat oven to 200°C. Coat a 12-hole deep muffin pan with non-stick cooking spray or line with paper cases.
    2. Mix plain flour, wholemeal flour, sugar, baking powder, salt, cinnamon, allspice and nutmeg in a medium bowl.
    3. Combine the apple sauce, oil and eggs in a large bowl. Fold in the carrot and raisins. Add flour mixture, stirring just until evenly moistened. Spoon into muffin cups, filling each one two-thirds full. Sprinkle with sunflower seeds.
    4. Bake until a skewer inserted in the centre of a muffin comes out clean, about 15 minutes. Cool muffins in the pan on a wire rack before turning out. Serve warm.

    Helpful hint

    The rule of thumb with muffins is not to overmix the batter. To make sure that the finished result is light and well risen, stir the ingredients with a wooden spoon until just combined. Muffins are very versatile. Savoury or sweet, they're perfect for breakfast and as a snack food at any time.

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    Reviews in English (1)


    I loved this recipe, I didn't have wholemeal flour so I used self-raising and I also used a little less oil and used some orange juice to make up the measurement. But the muffins are sweet, without being too sweet and are moist. They are really yummy and I will definitely use again!  -  18 Jul 2013