Click here to printCarrot and Raisin Muffins
I developed this recipe when my daughter, Sienna, decided that vegetables were poisonous and refused to eat them. This is a great addition to her lunchbox, but they taste their best when straight out of the oven. I use safflower oil in this recipe as I find it has a lighter and subtler flavour than olive oil.
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ingredients
- ½ cup raisins
- 1 ½ cups flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp ground nutmeg
- ¼ cup Coconut Sugar
- ½ tsp sea salt
- ¼ cup safflower oil
- 1/4 to 1/2 cup of water or nut milk
- 1 tsp Vanilla Powder
- 2 cups grated carrot
method
- Step 1 :Preheat oven to 200 degrees.
- Step 2 :Soak raisins in a bowl with very hot water.
- Step 3 :Sift all dry ingredients in a bowl to remove lumps and mix in the remaining ingredients. Fold in the grated carrots and raisins.
- Step 4 :Bake for 18 – 22 minutes.
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