Carrot and Raisin Muffins
Sweet raisins and carrots marry well in this snack-sized bite for a quick breakfast or afternoon tea.
Ingredients
- 265 g (1⅔ cup) self-rising flour
- ½ teaspoon bicarbonate of soda
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 100 g (⅔ cup) raisins
- 90 g (¾ cup) carrots, halved
- 2 large eggs
- 150 g (¾ cup) caster sugar
- 150 ml (⅔ cup) light olive oil
Directions
- Preheat the oven to 350°F (180°C). Spray a 12 cup muffin tin with cooking spray or line with paper liners.
- Place flour, baking soda, and spices in a medium-size mixing bowl and stir lightly. Set aside.
- Place carrots into the Vitamix container and secure lid.
- Select Variable 1.
- Turn machine on and increase the speed to Variable 6.
- Blend for 6-7 seconds until very finely chopped. Stop machine and remove lid.
- Add eggs, sugar and oil to the carrots in the Vitamix container and secure lid.
- Select Variable 1.
- Turn the machine on and increase speed to Variable 5.
- Blend for 30 seconds until thick and creamy.
- Pour carrot mixture into flour mixture with raisins and fold to combine. Spoon the mixture into the prepared muffin tin.
- Bake for 20-25 minutes until golden brown. Transfer to a wire rack to cool, then serve.
Notes
These can be kept in an airtight container in the refrigerator for up to 5 days or frozen for up to 1 month.
Nutrition Information
Serving Size | 1 muffin |
Amount Per Servings | |
Calories | 231 |
Total Fat | 10 g |
Saturated Fat | 2 g |
Cholesterol | 35 mg |
Sodium | 295 mg |
Total Carbohydrate | 32 g |
Dietary Fiber | 1 g |
Sugars | 17 g |
Protein | 3 g |