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