Robert's RecipesKids in the Kitchen?

Carrot Muffins with Sunflower Seeds

Healthy Carrot Muffins with Sunflower Seeds


Years ago, on our way to the Rocky Mountains, we would stop in and visit some old friends in Calgary. Sarah always made these amazing muffins to go with breakfast.

Sarah's Carrot Muffins Recipe

INGREDIENTS:

  • 2 cups sifted all-purpose flour (256 gm / 9 oz)
  • 2 tsp baking soda (10 ml)
  • 2 tsp ground cinnamon (10ml)
  • 1/2 tsp salt (3 ml)
  • 1¼ cups brown sugar (200 gm / 7 oz)
  • 1/2 cup raisins (125 gm / 4½ oz)
  • 2 cups grated carrot (400 gm / 14 oz)
  • 1/2 cup sunflower seeds (125 gm / 4½ oz)
  • 1/2 cup coconut flakes (80 gm / 3 oz)
  • 1 apple, peeled, cored and grated
  • 3 eggs
  • 2 tsp vanilla extract (10 ml)
  • 1 cup olive oil (250 ml / 1/2 pint)

    • METHOD:

    Preheat oven to 350°F or 180°C.

    Line muffin pan with paper baking cups.

    Sift the flour, baking soda, cinnamon, and salt together, add sugar, and mix well.

    Stir the grated carrot, raisins, sunflower seeds, coconut and grated apple into this dry mixture.

    Beat eggs, oil and vanilla together and then stir into flour mixture until combined.

    Carefully spoon the batter into the muffin pans, filling each section to about 3/4 full.

    Bake for 20 minutes or until toothpick inserted in center comes out clean.

     


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