Carrot and raisin muffins recipe

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  • Vegetarian
makes: 12
Skill: easy
Cost: cheap
Prep: 10 min
Cooking: 25 min

Nutrition per portion

Calories 200 kCal 10%
Fat 7.4g 11%
  -  Saturates 4g 20%
  -  of which Sugars 16g 18%
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  • At only 200 calories each, these carrot and raisin muffins are the perfect brunch or snack time treat, and you won’t ruin the diet either!


    • 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 – do not over mix.

    • 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 tip for making Carrot and raisin muffins

    Enjoy these delicious muffins with a hot cup of freshly made coffee

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    (56 ratings)
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