Monday, March 31, 2014

  • 1 cup wholemeal self-raising flour
  • 1 cup plain self-raising flour
  • 1/3 cup plain flour
  • 1/2 teaspoon mixed spice
  • 1/2 cup firmly packed brown sugar
  • 2 cups grated carrot (see tip)
  • 1/4 cup honey
  • 2 eggs, lightly beaten
  • 1 cup buttermilk
  • 1/3 cup vegetable oil

  1. Step 1
    Preheat oven to 200°C/180°C fan-forced. Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases.
  2. Step 2
    Sift flours and spice into a bowl. Stir in sugar and carrot. Whisk honey, eggs, buttermilk and oil together in a jug. Add honey mixture to flour. Mix until just combined (do not over-mix).
  3. Step 3
    Spoon mixture into muffin holes until three-quarters full. Bake for 25 minutes or until a skewer inserted in the centre of 1 muffin comes out clean. Cool in pan for 2 minutes. Turn out onto a wire rack to cool completely.

1 comment:

  1. I make these for my husbands breakfast at work, he loves them and finds they keep him satisfied from 6a.m. to lunch! Why isn't there any nutritional information on these?



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