20/01/2021 
CategoryBaking, Easter, Fruit, Muffin, Occasional, Snacks, Vegetarian
Yields14 ServingsQuarter (3.5 Servings)Half (7 Servings)Default (14 Servings)Double (28 Servings)Triple (42 Servings)
Classification
NSW: OCCASIONAL ACT: AMBER
Ingredients
1 cup self-rising flour, white
¾ cup self-raising flour, wholemeal
¼ tsp cinnamon, ground
⅓ cup olive oil, extra virgin
½ cup honey
2 eggs, extra large
1 cup Greek yoghurt
2 tsp vanilla extract
1 cup carrot, grated
½ cup sultanas
Method
1
Preheat fan-forced oven to 200°C.
2
Lightly coat muffin tray with canola or olive oil spray.
3
Sift the flours into a large mixing bowl. Add cinnamon and mix together.
4
In a separate bowl, combine olive oil and honey. Whisk in eggs, then add the yoghurt and vanilla. Mix until well combined.
5
Add the wet ingredients into the dry ingredients. Stir until just combined.
6
Add the grated carrot and sultanas into the mixture and fold through.
7
Spoon event amounts of the mixture into the muffin tins and bake for 20-25 minutes or until cooked through.
8
Serve warm or cooled at room temperature.
Variations
- Substitute carrot and sultanas with other sweet fruit or veg, such as berries, apples or nectarines.
Tips
- For appearance, sprinkle some oats on top of the muffins before putting them in the oven.
- To make this into a carrot and sultana loaf, cook mixture in a bread tin for approximately 40-45 minutes.
Nutrition Facts
Serving Size 72
Servings 14
Amount Per Serving
Calories 187
% Daily Value *
Total Fat 8g13%
Saturated Fat 1.9g10%
Sodium 136mg6%
Total Carbohydrate 22.7g8%
Dietary Fiber 1.6g7%
Sugars 11.7****g
Protein 4.7g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
1 cup self-rising flour, white
¾ cup self-raising flour, wholemeal
¼ tsp cinnamon, ground
⅓ cup olive oil, extra virgin
½ cup honey
2 eggs, extra large
1 cup Greek yoghurt
2 tsp vanilla extract
1 cup carrot, grated
½ cup sultanas
Directions
1
Preheat fan-forced oven to 200°C.
2
Lightly coat muffin tray with canola or olive oil spray.
3
Sift the flours into a large mixing bowl. Add cinnamon and mix together.
4
In a separate bowl, combine olive oil and honey. Whisk in eggs, then add the yoghurt and vanilla. Mix until well combined.
5
Add the wet ingredients into the dry ingredients. Stir until just combined.
6
Add the grated carrot and sultanas into the mixture and fold through.
7
Spoon event amounts of the mixture into the muffin tins and bake for 20-25 minutes or until cooked through.
8
Serve warm or cooled at room temperature.
