Ingredients:
- A little oil or unsalted butter, for greasing
- ½ cup (100ml) sunflower or canola oil
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- 2 cups (250g) self-rising flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 ¼ cups (150g) peeled and grated carrots
- ¾ packed cup (135g) drained crushed pineapple
- ½ cup (75g) golden raisins
- 1/3 cup plus 1 tablespoon (100g) sugar-free applesauce (preferably homemade)
- Finely grated zest of 1 large unwaxed orange
Method:
- Preheat the oven to 350 ̊F (180 ̊C) and grease 12 large or 20 small holes of a silicone muffin pan (or line the holes with paper liners).
- Put the oil, eggs and vanilla in a bowl and whisk.
- Sift the flour, baking powder, cinnamon and nutmeg into a large mixing bowl. Add the carrots, pineapple, raisins, applesauce and orange zest and stir. Pour in the oil, egg and vanilla mixture and stir gently (or fold) until the flour is just combined (avoid overmixing, which will make the muffins tough).
- Spoon the mixture evenly into the muffin tin and bake for 20 to 25 minutes (14 to 18 minutes for mini muffins), until the muffins are risen and a rich golden brown and springy to the touch. Remove from the oven and cool on a wire rack. Serve slightly warm or at room temperature.
recipe and image: workingmother