Carrot Cake Muffins

Carrot Cake Muffins


1 person made this

What a healthy alternative to big slices of carrot cake! Same taste but better for the waist. My children will eat these in lunch boxes with or without icing. They freeze well. Prenzels is a New Zealand company.

Kairockz Otago, New Zealand

Serves: 30 

  • 2 cups flour
  • 1 teaspoon baking powder
  • 3/4 cup sugar
  • 2 teaspoons ground cinnamon
  • 1 cup grated carrot
  • 1/2 cup sultanas
  • 3 eggs, lightly beaten
  • 3/4 cup Butter Flavour Infused Rice Bran Oil

Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

  1. Preheat the oven to 200°C.
  2. Combine the flour, baking powder, sugar and cinnamon in a bowl.
  3. Stir in the grated carrot and sultanas.
  4. Make a well in the centre of the dry ingredients and pour in the combined eggs and Essentially Butter oil.
  5. Gently mix together.
  6. Spoon the mixture into 30 mini muffin cups.
  7. Bake for 8-10 minutes, until springy on the surface.
  8. Cool.
  9. Excellent spread with cream cheese icing.

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