Nicholas loves making and eating ‘muffles’ (that’s muffins to you and I!). I’m not sure he understands that what he’s stuffing into his mouth are the fruits of his zealous stirring and pouring, but that doesn’t matter; we both like eating them.
While these muffins aren’t sugar-free, I have reduced the sugar a lot. With the healthy carrot, seeds and sweet raisins inside, as well as some wholemeal flour, I think the amount of sugar is ok. And adding a pinch of extra sugar on the top makes them seem much sweeter than they are 😉
You can easily leave out the seeds, but I like the different texture they add to the muffins. I also like sprinking a few more over the tops before baking.
SPICED CARROT MUFFINS
Prep time: 10-15 mins
Cook time: 18-20 mins
Makes 12 regular-sized muffins
150g white self-raising flour
100g wholemeal self-raising flour
75g golden caster sugar
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
20g pumpkin seeds
20g sunflower seeds
125ml vegetable oil
1 large carrot, grated
Extra golden caster sugar for sprinkling
Preheat the oven to 180C and grease your muffin tin with a little oil or cooking spray (or line your tin with paper cases to avoid washing the tin).
In a medium-sized bowl, mix the white and wholemeal flours, the caster sugar, baking powder, cinnamon, ginger and nutmeg. Stir in the raisins, pumpkin seeds and sunflower seeds, until evenly distributed.
In a jug or another bowl, whisk the oil, milk and egg together. Squeeze the excess liquid from the grated carrot and stir it through the milk mixture.
Pour the milk mixture into the dry ingredients and mix until just combined (mixing too much will make your muffins heavy and dense).
Pour into prepared tin and bake for 18-20 mins until golden on top and cooked through when tested with a skewer.
- add chopped walnuts or pecans instead of the pumpkin and sunflower seeds
Tip: soak the raisins in hot water for about 10 minutes beforehand to become plumper and avoid them drying out while cooking.