Not every muffin has to be packed with chocolate chips to be a great bake. These carrot and raisin muffins are the perfect snack choice.
In these muffins, we’ve used Chantenay carrots because they are short and stout with a lighter coloured fresh and more orangey cores. But if you can’t find any in the supermarket, regular carrots will also work perfectly. These muffins are also super healthy as they come in at just 200 calories each and contain wheat bran, which is a great source of fiber.
- 225g self-raising flour
- 1tsp baking powder
- 75g caster sugar
- 25g wheat bran
- ½tsp mixed spice
- 2 large eggs, beaten
- 75g butter, melted and cooled
- 200ml milk
- 175g Chantenay carrots (preferably large), washed and grated
- 150g raisins
Preheat the oven to 200˚C/Gas Mark 6. Place 10-12 muffin cases in a muffin tray.
Put the flour, baking powder, sugar, bran and mixed spice into a large mixing bowl and mix to combine.
In a separate bowl, combine the eggs, melted butter and milk, then add to the flour mixture along with the Chantenay and raisins.
Quickly stir with a wooden spoon until everything is just combined.
Divide the mixture between the muffin cases.
Cook the muffins in the preheated oven for 20-25 minutes, until they are well-risen, cooked through and golden brown on top.
Top tips for making carrot and raisin muffins:
Do not overmix your muffin batter as this could cause the muffins to bake unevenly or to come out tough with long holes through the middle. Just mix the batter enough so the ingredients combine.