Carrot and Raspberry Muffins

By Jody Vassallo

Carrot and Raspberry Muffins
Bake a batch of these muffins, which are full of healthy ingredients, and take them to work as a yummy morning or afternoon tea option.

 

Makes 12

½ cup processed wheat bran

1½ cups buttermilk

2¼ cups wholemeal plain flour

1 tsp cinnamon

2 tbsp baking powder

½ tsp bicarbonate of soda

½ cup fine polenta

1 cup grated carrot

1 cup brown sugar

4 eggs, lightly beaten

¾ cup sunflower oil

125g raspberries

2 tbsp rolled oats

1 tbsp brown sugar

1 Preheat oven to 180C. Soak bran in ½ cup buttermilk for 20 minutes or until soft. Sift flour, cinnamon, baking powder and bicarbonate of soda into a bowl. Add polenta, carrot and sugar, mixing well to combine. Make a well in the centre. Add soaked bran to dry ingredients.

2 Whisk together eggs, remaining buttermilk and oil. Gently fold into the dry ingredients; do not overmix. Gently fold in the raspberries. Line a 12-hole muffin pan with greaseproof paper and divide mixture between muffin holes. Combine rolled oats and sugar; sprinkle over the muffins.

3 Bake for 20-25 minutes or until the muffins start to shrink away from the side of the pan. Cool in the pan for 5 minutes before transferring to a wire rack to 
cool completely.

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