Carrot and raisin wholemeal muffins

Name: Carrot and raisin wholemeal muffins
Total time: 40 min
Cuisine: British
Ingredients: 250g wholemeal self raising flour; 2 carrots, grated; 75g raisins; 100g light brown sugar; 2 eggs; 120ml sunflower oil; 100ml oat milk; 2 tsp ground cinnamon; 2 tbsp pumpkin seeds

Moist spiced carrot muffins with raisins and wholemeal flour, great for lunchboxes.

Time40 min
LevelEasy
Costabout £0.23 a head
Oven190°C (170°C fan)

12 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

250 gwholemeal self raising flour
2carrotsgrated
75 graisins
100 glight brown sugar
2eggs
120 mlsunflower oil
100 mloat milk
2 tspground cinnamon
2 tbsppumpkin seeds

Method

1
Heat the oven to 190°C (170°C fan). Line a 12 hole muffin tin with paper cases.
2
Whisk the eggs, sugar, oil and oat milk together.
3
Fold in the flour, cinnamon, carrot and raisins until just mixed.
4
Divide between the cases and scatter over the pumpkin seeds.
5
Bake for 22 minutes until risen and springy to the touch.
22 min
6
Cool in the tin for 5 minutes, then on a rack.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.