Carrot, Zucchini and Raisin Muffins

Carrot, Zucchini and Raisin Muffins


3 people made this

Grated carrots and zucchini add moisture as well as flavour to these muffins. They are not too sweet for when you want a wholesome snack.

Ariana Klepac

Serves: 12 

  • 1 cup white self-raising flour
  • 1 cup wholemeal self-raising flour
  • 2 teaspoons ground cinnamon
  • 2/3 cup caster sugar
  • 1/2 cup dried mixed fruit or raisins
  • 1 large carrot, finely grated
  • 1 medium zucchini, finely grated
  • 1/2 cup sunflower oil
  • 3 eggs

Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

  1. Preheat the oven to 180 degrees C. Using nonstick cooking spray, grease a 12-cup muffin pan (each cup should measure about 6cm across the top and be about 3cm deep).
  2. Sift the flours and cinnamon into a mixing bowl. Add the sugar, and any bran left in the sieve. Stir in the dried mixed fruit or raisins, and make a well in the centre.
  3. In another bowl, beat together the carrot, zucchini, oil and eggs. Pour this mixture into the well in the dry ingredients and stir until just blended; you may have a small amount of dry flour still visible in places.
  4. Divide the mixture among the muffin cups, filling them about two-thirds full. Bake for 20–25 minutes or until the muffins are well risen, peaked in the centre and springy to the touch. Transfer the muffins to a wire rack to cool.
  5. Serve the muffins warm or at room temperature. They are best eaten on the day they are made, but they can be stored in an airtight container for up to 2 days. Alternatively, you can freeze them for up to 3 months.

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Reviews (2)


Used different ingredients. grape seed oil instead of sunflower chopped dates instead of raisins - 10 Jan 2009


Very nice taste,mine did not rise much but they were not heavy and still nice and moist - 10 Jan 2009

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