Super Sight Muffins
Classification
NSW: OCCASIONAL ACT: AMBER
Ingredients
Method
Preheat fan-forced oven to 200°C.
Lightly coat muffin tray with canola or olive oil spray.
Sift the flours into a large mixing bowl. Add cinnamon and mix together.
In a separate bowl, combine olive oil and honey. Whisk in eggs, then add the yoghurt and vanilla. Mix until well combined.
Add the wet ingredients into the dry ingredients. Stir until just combined.
Add the grated carrot and sultanas into the mixture and fold through.
Spoon event amounts of the mixture into the muffin tins and bake for 20-25 minutes or until cooked through.
Serve warm or cooled at room temperature.
Variations
- Substitute carrot and sultanas with other sweet fruit or veg, such as berries, apples or nectarines.
Tips
- For appearance, sprinkle some oats on top of the muffins before putting them in the oven.
- To make this into a carrot and sultana loaf, cook mixture in a bread tin for approximately 40-45 minutes.
Serving Size 72
Servings 14
- Amount Per Serving
- Calories 187
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 1.9g10%
- Sodium 136mg6%
- Total Carbohydrate 22.7g8%
- Dietary Fiber 1.6g7%
- Sugars 11.7g
- Protein 4.7g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat fan-forced oven to 200°C.
Lightly coat muffin tray with canola or olive oil spray.
Sift the flours into a large mixing bowl. Add cinnamon and mix together.
In a separate bowl, combine olive oil and honey. Whisk in eggs, then add the yoghurt and vanilla. Mix until well combined.
Add the wet ingredients into the dry ingredients. Stir until just combined.
Add the grated carrot and sultanas into the mixture and fold through.
Spoon event amounts of the mixture into the muffin tins and bake for 20-25 minutes or until cooked through.
Serve warm or cooled at room temperature.
