Recipe: Carrot Muffins with Walnuts and Cranberries

Our kids get lunch in school, but sometimes we would pack some biscuits or muffins for them to snack on. I would always make the muffins in cute cases as this gets them excited - simple things that make them happy! Sometimes, I would pack extra for them as their friends would also ask to share the muffins with them. :)

So, these carrot muffins are moist and packed with their favorite nuts and dried fruits. They're also pretty easy to make (except for the grating carrot part which takes a little time).  If you would like to frost your muffins, do check out these posts: lime mascarpone frosting or cream cheese frosting.

Carrot muffins
Recipe by Baby Sumo, adapted from here
Preparation time: 15 minutes
Cooking time: 20-22 minutes
Makes 15

Ingredients
250g self raising flour, sifted
A pinch of salt
2 tsp ground cinnamon
2 tsp ground nutmeg
150g soft brown sugar
4 eggs, at room temperature, lightly beaten
240ml corn oil
250g carrot, peeled and finely grated (approx. 2 medium carrot)
60g walnuts, chopped into small pieces
60g sultanas or dried cranberries, chopped
1 tsp vanilla extract


1. Preheat oven to 200°C (no fan). Line 2 muffin-trays with 15 cupcake liners.

2. Place the flour, salt, ground cinnamon and nutmeg into a large bowl and stir in the brown sugar. Add the eggs and corn oil to the dry ingredients and mix well. Stir in the grated carrot, orange zest, sultanas, chopped walnuts and vanilla extract.

3. Fill the cupcake-liners to 2/3 full and then bake in the pre-heated oven for 20-22 minutes or until a skewer inserted in centre comes out clean. Allow cakes to cool for at least 30 minutes. Store in an airtight container, they will keep for 4-5 days.

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