Carrot and Poppy Seed Muffins

Submitted by Stardustannie

"A light and moist muffin....Mmmm ."

 

• Ready In: 30mins
• Ingredients: 7
• Yields: 8 muffins

ingredients

• 150 g self raising flour, sifted
• 150 g brown sugar
• 1 teaspoon ground cinnamon
• 2 eggs, lightly beaten
• 1⁄2 cup canola oil or 1/2 cup vegetable oil
• 2 cups grated carrots (about 2 large carrots)
• 1 1⁄2 tablespoons poppy seeds

directions

1. Pre heat oven to 180°C.
2. Combine all dry ingredients and carrots in bowl.
3. In separate bowl mix oil and eggs together, and then add to dry ingredients, mix till combined. (Don't over mix).
4. Divide the mixture into muffin tins that have been oiled lightly with cooking spray.
5. Bake in oven for 25 minutes or until skewer comes out clean.
6. Cool in pan for a few minutes before transferring to wire rack to cook.

Reviews

[ksi1609]

Perfect muffins: moist, soft and fluffy, also the carrots give beautiful color. Skipped the poppy seeds (didn't have any) and added more spices (not just cinnamon, but a mix with cardamom, cloves and allspice) instead, but will definitely try again with poppy seeds, should add some nice crunchiness.

 

[Mandy]

YUm! These are so easy and taste great, best part is they stay moist for days and don't dry out. Little Miss DD enjoyed them too. WE topped a few with cream cheese icing and ate the rest plain. Thanks for posting!

 

[Lalaloula]

Mmmm, Im snacking on these while writing the review and just cant stop eating them! :) They are so very tasty! The carrot goes so well with the poppy seeds and cinnamon and together they make for a very flavourful and unique muffin! The dough is rather thick, but I simply added 2 tbs water to it so that I could fill it into my muffin tins and it baked up perfectly! For the self-raising flour I used whole spelt flour plus 1 ts baking powder and 1/2 ts baking powder. My muffins rose up nicely and their texture is fluffy yet moist with a crunchy top. Oh, by accident I completely left out the sugar, but the muffins really didnt need it! The carrot gives them a very fruity sweetness, which is just fine for me. Thanks so much for sharing this lovely recipe with us, Stardustannie! Now, this will be made very often in my house (maybe with zucchini or squash/pumpkin for a change). Made and reviewed for Ed'n8-Make My Recipe July 09.

 

[ponydoc2000]

These were great! I shredded the carrot very fine, and no one ever knew they were included (and I'll never tell!). My batch made 30 mini muffins, and the texture was great, they had just the right amount of "rise" and with a bit of extra cinnamon I passed them off as cinnamon muffins. These will become a regular school-time snack. Thanks!

 

[bonnieann in Chicago]

My kids hated it the texture and taste were horrible you know when kids won't eat something it's really bad