Carrot and Raisin Muffins
Blood Sugar: 21Servings: 12Preparation Time: 25minMeal Category: Breakfast
Micronutrients:Vitamin AFolateCalcium
Macronutrients per 100g
Energy
264kcal
Sugar
10g
Fat
11g
Fiber
3g
Sat fat
6g
Protein
5g
Carbs
37g
Sodium
270mg
Ingredients
260g / 9oz coarsely grated Carrots, 200g / 7oz Self-raising flour, 1 tsp Baking powder, 2 tsp pure Vanilla extract, 2 tsp ground Ground cinnamon, 80g / 3oz softened Unsalted butter or coconut oil, 80g / 3oz tossed in flour Raisins
Preparation
1. Preheat the oven to 180°C (356°F). 2. Place 260g / 9oz coarsely grated Carrots in a bowl. 3. Add 200g / 7oz Self-raising flour, 1 tsp Baking powder, 2 tsp pure Vanilla extract, 2 tsp ground Cinnamon, and 80g / 3oz softened Unsalted butter or Coconut oil. Mix well but do not over-mix. 4. Add 80g / 3oz Raisins tossed in flour and briefly stir into the batter. 5. Spoon the mixture into a lined 12-hole muffin tin. 6. Bake for 20-25 minutes until well risen and a skewer inserted comes out clean.
Micronutrients % of RDI
Iron
2% of RDI
Magnesium
18% of RDI
Vitamin C
3% of RDI
Omega 3
9% of RDI
Vitamin A
44% of RDI
Calcium
37% of RDI
Folate
67% of RDI
Good to know
You can store in an airtight container for up to 5 days or freeze for up to 3 months. Maple syrup is optional.
How to Prepare
1. Preheat the oven to 180°C (356°F). 2. Place 260g / 9oz coarsely grated Carrots in a bowl. 3. Add 200g / 7oz Self-raising flour, 1 tsp Baking powder, 2 tsp pure Vanilla extract, 2 tsp ground Cinnamon, and 80g / 3oz softened Unsalted butter or Coconut oil. Mix well but do not over-mix. 4. Add 80g / 3oz Raisins tossed in flour and briefly stir into the batter. 5. Spoon the mixture into a lined 12-hole muffin tin. 6. Bake for 20-25 minutes until well risen and a skewer inserted comes out clean.
Good to Know
You can store in an airtight container for up to 5 days or freeze for up to 3 months. Maple syrup is optional.
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