food processor to grate the carrots but a box grater will do.
Can be baked in a 450g/1lb loaf tin (see notes).
I’ve revisited my Apple, Cinnamon and Sultana Muffin recipe a lot recently because I’ve wanted to eat cake but nothing too sugary. I’ve used that recipe as a basis for this one, borrowing the spices and orange zest from my favourite Carrot Cake recipe and increasing the amount of wholemeal flour to 50%*. That makes these muffins breakfast appropriate in my mind.
The ingredients list looks fairly long but hopefully it’s mostly store cupboard stuff and there’s no decorating needed thanks to the sugar/nut topping.
I often increase the carrot to 250g, or even 300g. They may take a little longer to bake though.
I toyed with the idea of an orange-flavoured icing or a cream cheese topping, which would make the muffins much more photogenic. I decided against it because I want ease above all else and to keep the sugar content relatively low.
* You can use wholemeal plain flour instead of bread flour. I don’t want to buy yet another type of flour so I use what I have in my cupboard, which is nearly always bread flour.
I use demerara sugar for the topping to add crunch but any kind of sugar will do.
I sometimes increase the wholemeal flour to 200g (plus 50g self-raising), which makes the muffins heavier but more fibre-rich.
Can be baked in a 450g/1lb loaf tin and takes around 1 hour in my fan-assisted oven at 160°C.
Store for up to three days in an airtight container. The muffins freeze well.
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