Carrot Muffin

In a medium bowl whisk. Lightly grease muffin trays regular or mini or line trays with paper cases.

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Add flour baking powder and walnuts.

Carrot muffin. Stir just until combined. Pre-heat oven to 400F 200 C. Place 1 cup wholemeal self-raising flour in a large bowl.

Stir in grated carrot and apple. Whisk sugar and eggs in a bowl. In a separate bowl combine carrot puree eggs oil and vanilla.

Add carrot cinnamon yoghurt and oil. Cover and process until carrots are finely chopped. Fold wet ingredients into dry and stir till just moistened.

Drain the carrots well I let them sit in a colander for a while so that all the excess water drains away. Combine flour and rice bran or quinoa flakes with sugar and cinnamon in a bowl. Preheat oven to 200C.

Great for breakfast and kids love them. Preheat oven to 200C. Stir in grated carrot and apple.

Preheat oven to 180ºC line a 6-hole 13-cup capacity muffin tin with paper cases. A rich moist muffin packed with whole wheat oatmeal raisins carrots pineapple coconut and a cream cheese surprise baked right in the center. Grease and flour a 12 medium size muffin tin.

Lightly grease muffin trays or line trays with paper cases. In a medium bowl whisk together the vegetable oil beaten eggs carrots and milk. Combine 1 banana mashed with 1 egg 13 cup milk and 2 tbs honey.

In a blender or food processor combine remaining ingredients. Step 2 Mix wheat and white flours baking powder and salt in a large bowl. Place carrot purée in a large bowl.

Scoop into muffin tin with muffin liners or by spraying a muffin tin. I vary the recipe depending what I have on hand and it always works out great. Blend in brown sugar cinnamon allspice and grated carrots.

Add to flour mixture with 1 grated carrot and stir to combine. Stir well to combine. In a bowl combine the flour baking powder and salt.

Bake for 15 minutes or until golden. Pour carrot mixture over dry ingredients. You can either mash or purée the carrots mashing makes a chunkier muffin puréeing will mean a smoother muffin photo 2 Make and Bake.

Preheat oven to 400 degrees F 200 degrees C. Combine flours with the sugar and cinnamon in a bowl.

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