These Carrot Muffin’s ain’t Bluffin’

Author: Jil Smith

Have your veg and dessert in ONE mouthful with this delicious carrot cake muffin recipe featuring Twinsaver’s baking cases.


2 cups warm water

2 cups all-purpose flour

1 tablespoon baking powder

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

4 large eggs

1 cup vegetable oil

¾ cup brown sugar

3 cups shredded carrots



Add the raisins and water in a small bowl and soak for 15 minutes. Drain raisins from water and set aside.


Preheat oven to 180 degrees C. Line muffin pan with Twinsaver baking cases.


Sift flour, baking powder, baking soda, salt and cinnamon together in a large bowl. In a separate bowl, combine eggs, oil and brown sugar and beat well. Combine egg mixture and flour mixture. Do not overmix. Add carrots and fold in along with drained raisins. Spoon into prepared muffin tray.


Bake in preheated oven for 20 to 30 minutes. Allow cool for 30 minutes before frosting.


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