Carrot muffins #2

Yield: 12 Servings

Measure Ingredient
3 \N Eggs
½ cup Sugar
½ cup Oil
1 cup Plain yoghurt
1 cup Grated carrot
½ cup Chopped walnuts
3 cups Self-raising flour
½ teaspoon Baking soda
1 teaspoon Cinnamon



Preheat oven to 400øF, prepare pans. Beat together the eggs, sugar, oil & yoghurt. Add the carrot & walnuts. Fold in the previously combined dry mix.

Place in muffin pans & bake for 20-25 mins. Makes 12. Variations: 1. Carrot & Honey: Omit the sugar & add ½ cup honey to the wet mix.

Increase the cinnamon to 2 tsps.

2. Carrot & Pineapple: Omit the yoghurt from the wet mix & add 1 cup crushed pineapple. ½ cup currants may be added to the wet mix if desired.

3. Carrot & Sesame: Replace the walnuts with ½ to ¾ cup toasted sesame seeds & ½ cup sultanas (golden raisins).

4. Zucchini: Substitute grated raw zucchini for grated carrot in any of the above recipes. Add 1 tsp of vanilla essence to the wet mix.


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