Carrot and raisin muffins

(14 ratings)
Carrot and raisin muffins
Carrot and raisin muffins
  • Makes: 12

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

At only 200 calories each, these carrot and raisin muffins are the perfect brunch or snack time treat, and you won't ruin the diet either!


  • 225g self-raising flour
  • 1tsp baking powder
  • 75g caster sugar
  • 25g wheat bran
  • ½tsp mixed spice
  • 2 large eggs, beaten
  • 75g butter, melted and cooled
  • 200ml milk
  • 175g Chantenay carrots (preferably large), washed and grated
  • 150g raisins

Enjoy these delicious muffins with a hot cup of freshly made coffee


  1. Preheat the oven to 200˚C/Gas Mark 6. Place 10-12 muffin cases in a muffin tray.
  2. Put the flour, baking powder, sugar, bran and mixed spice into a large mixing bowl and mix to combine.
  3. In a separate bowl, combine the eggs, melted butter and milk, then add to the flour mixture along with the Chantenay and raisins.
  4. Quickly stir with a wooden spoon until everything is just combined – do not over mix.
  5. Divide the mixture between the muffin cases.
  6. Cook the muffins in the preheated oven for 20-25 minutes, until they are well-risen, cooked through and golden brown on top.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 200(kcal)
  • Fat 7.4g
  • Saturates 4.0g
  • Sugars 16.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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  • 3
(14 ratings)

Your comments

Lucy Capon

very easy to make, substituted the bran for buckwheat flour - turned out fabulously!

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