Carrot muffins

• Preparation time 15 minutes
• Cooking time 20 minutes
• Serves 12
• Freezableyes

Ingredients

• 1½ cupsself-raising flour
• 1 cupwholemeal self-raising flour
• 2 teaspoonsmixed spice
• ¾ cupbrown sugar
• ¾ cupsultanas
• 1½grated carrot
• 1 tablespoongolden syrup
• 2 tablespoonsvegetable oil
• 310 ml (1¼ cups)The Complete Dairy milk
• 1egg, lightly beaten
• 1 teaspoonvanilla essence

Method

1. Preheat the oven to moderate (180°C or 350°F).
2. Lightly grease a 12 hole nonstick muffin pan.
3. Sift flours and mixed spice into a large bowl (tip husks from the flour into the bowl, too).
4. Stir in brown sugar, sultanas and grated carrot.
5. Make a well in the centre of the mixture.
6. Whisk the golden syrup, oil, The Complete Dairy milk, egg and vanilla together with a fork, then add to the flour mixture.
7. Stir gently until the mixture is just combined; don't over beat or the muffins will be tough.
8. Spoon mixture into the prepared pan.
9. Bake for 20 minutes or until muffins are well risen and spring back to the touch.
10. Leave in the pan for a few minutes then lift out onto a wire rack to cool, or eat while still warm.

HINT: Muffin sized paper cases are available in the baking section of most supermarkets. Using them saves on greasing the tins and on washing them up afterwards

Nutrition

Australian Institute of Sport - From the "Survival for the Fittest" cookbook05 Nov 2018HINT: Muffin sized paper cases are available in the baking section of most supermarkets. Using them saves on greasing the tins and on washing them up afterwardsyes, Treats, survival-for-the-fittestTreats