Carrot muffins
1½ cups self-raising flour
1 cup wholemeal self-raising flour
2 teaspoons mixed spice
¾ cup brown sugar
¾ cup sultanas
1½ cups grated carrot
1 tablespoon golden syrup
2 tablespoons vegetable oil
310 ml (1¼ cups) skim milk
1 egg, lightly beaten
1 teaspoon vanilla essence
Preheat the oven to moderate (180°C or 350°F). Lightly grease a 12 hole nonstick muffin pan. Sift flours and mixed spice into a large bowl (tip husks from the flour into the bowl, too). Stir in brown sugar, sultanas and grated carrot. Make a well in the centre of the mixture. Whisk the golden syrup, oil, milk, egg and vanilla together with a fork, then add to the flour mixture. Stir gently until the mixture is just combined; don't over beat or the muffins will be tough. Spoon mixture into the prepared pan. Bake for 20 minutes or until muffins are well risen and spring back to the touch. Leave in the pan for a few minutes then lift out onto a wire rack to cool, or eat while still warm.
| ANALYSIS per serve |
12
|
|---|---|
| Energy kJ (Cal) |
839 (200)
|
| Carbohydrate (g) |
41
|
| Protein (g) |
5
|
| Fat (g) |
2
|
Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 12
