Carrot cake muffins
(at time of publication)
- oil spray
- 1 cup wholemeal flour
- ¼ cup brown sugarlight brown cane sugarX
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ cup rolled oatsoatmeal uncookedX
- 2 eggs
- 180g apple purée
- ⅓ cup olive oil
- 2 medium-sized carrots, grated
- ½ cup diced prunes
1 Preheat oven to 180ºC and grease a 12-hole muffin tin with a little oil spray. Sift together flour, sugar, baking powder, baking soda and cinnamon in a bowl. Stir in oats.
2 In a separate bowl whisk together eggs, apple purée and oil. Create a well in the centre of dry ingredients and pour in apple mixture. Combine well.
3 Stir in carrots and prunes, adding teaspoons of hot water if mixture becomes too dry.
4 Spoon batter into prepared muffin tin. Bake for 10-15 minutes.
Use nutmeg and sultanas (or dried cranberries) instead of cinnamon and prunes.
These muffins can be stored frozen for up to 3 months.
Nutrition Info (per serve)
Total fat 8g
–Saturated fat 1g
Dietary fibre 2g
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