24th November 2017

Carrot Raisin Muffins

Make these carrot raisin muffins to fill your kids tiffins. You can have them also as a tea time snack.

Servings: 6

Prep. Time: 20 Mins.

Baking Time: 40 Mins.


  • Maida [refined flour/all-purpose flour] – 1 cup
  • Carrots (finely grated) – 1 ¼ cup
  • Eggs – 2
  • Castor Sugar – ¾ cup
  • Baking Powder – ¾ tsp.
  • Baking Soda – 1 tsp.
  • Nutmeg Powder – ½ tsp.
  • Vanilla Essence – ½ tsp. OR Vanilla Emulco – 2 to 3 drops
  • Raisins – ¼ cup
  • Oil – ½ cup
  • A pinch of Salt

Step 1:     Sift together the flour, baking powder, baking soda, salt and nutmeg powder. READ FIRST.


Step 2:     Beat the eggs until frothy using an electric beater on high speed, for 2 minutes. Add the castor sugar and beat on high speed till it is thick and creamy.


Step 3:     Continue beating on low speed whilst gradually adding the oil and vanilla till it is mixed nicely. Add ½ of the sieved flour and mix for a few second on low speed until it is combined.

Step 4:    Add the second portion of flour to the carrots and raisins and mix well. Then add this mixture to your batter and continue beating on low speed for a few seconds till combined. Don’t over mix.



Step 5:     Line a muffin tray with paper liners. Scoop the batter into the muffin cups until each is ¾ full.


Step 6:     Bake at 180°c in a pre-heated oven for 35 to 40 minutes. Use a toothpick to check if done. If not, bake for another 5 minutes. Thereafter, cool on a wire rack.


  • You can also top each muffin with frosting to make delicious carrot cupcakes.
  • I have used olive oil because it has no smell. You can use any other oil which doesn’t have any bold flavours or smell.


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