Carrot Crave Muffin
Ingredients
- MFM Self-Raising Flour – 315g
- Baking Soda – 2 tsp
- Baking Powder – 2 tsp
- Ground Cinnamon – 2 tsp
- Salt – ½ tsp
- Eggs – 4
- Vegetable Oil – 180g
- Sugar – 185g
- Brown Sugar – 220g
- Full Cream Milk – 125ml
- Grated Carrot – 375g
Method
- Preheat the oven to 180°C and line a muffin tray with paper cups.
- Sift and mix the flour, baking soda, baking powder, cinnamon powder, and salt. Set aside.
- Using an electric mixer, beat the vegetable oil, sugar, and brown sugar until well combined.
- Add the eggs one at a time, beating well after each addition.
- Add the grated carrot and mix until evenly distributed.
- Add the dry ingredients alternately with milk and mix until smooth.
- Fill the paper cups to ¾ full with batter.
- Bake for 20–25 minutes until fully cooked.
Steps to Make Carrot Crave Muffin
Step 1: Prepare the Oven & Tray
Preheat the oven to 180°C. Line a muffin tray with paper cups.Step 2: Prepare Dry Ingredients
Sift MFM Self-Raising Flour, baking soda, baking powder, ground cinnamon, and salt together. Set aside.Step 3: Mix Wet Ingredients
In a mixing bowl, beat vegetable oil, sugar, and brown sugar until well combined. Add eggs one by one, mixing well after each addition.Step 4: Add Carrot & Combine
Stir in the grated carrot until evenly mixed. Add the dry ingredients alternately with milk and mix until smooth.Step 5: Fill & Bake
Fill each paper cup up to ¾ full. Bake for 20–25 minutes, or until golden and cooked through. Allow to cool before serving.
