Sugar-free Carrot & Sultana Muffins
Our healthy, sugar-free Sultana Muffins are absolutely delicious. Quick and easy to make, they're perfect in any lunch box or enjoy for an afternoon treat.
Recipe Tip Great for work or school lunchboxes. Adding vegetables and using wholemeal flour increases your fibre and vegetable intake.
Ingredients
- 1 teaspoons cinnamon
- 1/2 cup sultanas
- 1 cup carrot, grated
- 1 cup courgette, grated
- 1 cup greek yoghurt
- 1 teaspoons cooking oil spray
- 1 1/2 cups plain flour
- 1 cup wholemeal flour
- 2 teaspoons baking powder
- 3/4 cup milk
- 2 eggs
- 1 teaspoons cinnamon
- 1/2 cup sultanas
- 1 cup carrot, grated
- 1 cup courgette, grated
- 1 cup greek yoghurt
- 1 teaspoons cooking oil spray
- 1 1/2 cups plain flour
- 1 cup wholemeal flour
- 2 teaspoons baking powder
- 3/4 cup milk
- 2 eggs
- Step 1 of 5Preheat oven to 200°C (180°C fan-forced). Grease a 12-hole muffin pan using cooking oil spray.
- Step 2 of 5In a large bowl, sift flours, baking powder and cinnamon together. Stir in sultanas, carrot and courgette until well combined, and make a well in centre of the mixture.
- Step 3 of 5In a medium bowl, whisk yoghurt, milk and eggs together. Pour into the flour mixture and lightly mix to combine. Spoon mixture evenly among muffin cases and sprinkle with cinnamon.
- Step 4 of 5Bake for 25-30 minutes, or until a skewer inserted into the centre of the muffin comes out clean.
- Step 5 of 5Set aside for a few minutes before transferring to a cooking rack.
Method
- Step 1 of 5Preheat oven to 200°C (180°C fan-forced). Grease a 12-hole muffin pan using cooking oil spray.
- Step 2 of 5In a large bowl, sift flours, baking powder and cinnamon together. Stir in sultanas, carrot and courgette until well combined, and make a well in centre of the mixture.
- Step 3 of 5In a medium bowl, whisk yoghurt, milk and eggs together. Pour into the flour mixture and lightly mix to combine. Spoon mixture evenly among muffin cases and sprinkle with cinnamon.
- Step 4 of 5Bake for 25-30 minutes, or until a skewer inserted into the centre of the muffin comes out clean.
- Step 5 of 5Set aside for a few minutes before transferring to a cooking rack.
Nutrition per serving
538 Kilojoules
Protein5 grams
Fat3 grams
Carbs20 grams
Sugars4 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 5Preheat oven to 200°C (180°C fan-forced). Grease a 12-hole muffin pan using cooking oil spray.
- Step 2 of 5In a large bowl, sift flours, baking powder and cinnamon together. Stir in sultanas, carrot and courgette until well combined, and make a well in centre of the mixture.
- Step 3 of 5In a medium bowl, whisk yoghurt, milk and eggs together. Pour into the flour mixture and lightly mix to combine. Spoon mixture evenly among muffin cases and sprinkle with cinnamon.
- Step 4 of 5Bake for 25-30 minutes, or until a skewer inserted into the centre of the muffin comes out clean.
- Step 5 of 5Set aside for a few minutes before transferring to a cooking rack.