Carrot Muffins

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Carrotcake muffins with a crunchy topping.

Preparation time: 10 mins
Cooking time: 20 mins

Serves: 24

Dietary guidance: v 

Tags: dessert · cake · muffin ·


1½ c SR flour
1 c wholemeal SR flour
2 tsp mixed spice
¾ c raw sugar
¾ c sultanas (or ½ c sultanas and ¼c walnuts)
1½ c grated carrot
1 tb golden syrup
2 tb vegetable oil
1¼ c milk
1 egg, lightly beaten

2 tb plain flour
¼ tsp mixed spice
1 tb butter
1 tb raw sugar
1 tb rolled oats
1 tb desiccated coconut


1). Mix the flours and spice in a large bowl. Add the sultanas, carrot and sugar, mixing well.
2). Mix the milk, golden syrup, oil and egg together, then mix this through the carrot mixture
3). fold this together gently, not mixing it too much (overmixing can make muffins tough)
4). Spoon the mixture into muffin tins.
5). If adding the topping, mix all the ingredients together, rubbing in the butter until you have a crumbly mixture. Sprinkle this over the tops of the muffins.
6). Bake in a 180°C preheated oven for 20 mins, until muffins are browning and a skewer comes out clean.

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