264kcal
10g
3g
3g
6g
5g
37g
270mg
- 260g / 9oz coarsely grated Carrots
- 200g / 7oz Self-raising flour
- 1 tsp Baking powder
- 2 tsp pure Vanilla extract
- 2 tsp ground Ground cinnamon
- 80g / 3oz softened Unsalted butter or coconut oil
- 80g / 3oz tossed in flour Raisins
1. Preheat the oven to 180°C (356°F).
2. Place 260g / 9oz coarsely grated Carrots in a bowl.
3. Add 200g / 7oz Self-raising flour, 1 tsp Baking powder, 2 tsp pure Vanilla extract, 2 tsp ground Cinnamon, and 80g / 3oz softened Unsalted butter or Coconut oil. Mix well but do not over-mix.
4. Add 80g / 3oz Raisins tossed in flour and briefly stir into the batter.
5. Spoon the mixture into a lined 12-hole muffin tin.
6. Bake for 20-25 minutes until well risen and a skewer inserted comes out clean.
10% of RDI
7% of RDI
3% of RDI
0% of RDI
0% of RDI
7% of RDI
67% of RDI
You can store in an airtight container for up to 5 days or freeze for up to 3 months. Maple syrup is optional.
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