RECIPE: Carrot & Cinnamon Muffins

Need a delicious treat this week? Why not try making some carrot and cinnamon muffins sprinkled with currants! 

These scrumptious delights are healthy, sweet, come with a punch (of spice), and are really simple to make. 



9.85ml oil

9.85ml cinnamon (depending on desired taste)

150g carrots (about 1 1/2 cups)

270g self raising flour

80g butter

1 egg, lightly beaten

250ml milk



Preheat oven to 200c – grease twelve cup capacity muffins holes.

Chop carrot and grate.

Sift flour into a bowl and then combine butter, egg and milk in a jug (heat butter first) and mix well.

Next pour onto the flour and stir gently until almost combined.

Fold in carrot and cinnamon and spoon mixture into muffin holes.

Bake for about 15 minutes or until a skewer inserted into the centre comes out clean.



To serve you can sprinkle with some more nutmeg or cinnamon, cottage cheese frosting,

nuts (eg: walnuts or pecans taste good with carrots and spices), or simply eat as they are!


Here’s some pictures I’ve found from other chefs and cooks to spark some inspiration!

Some walnut decorated carrot muffins from


And some delicate cupcakes from


Or some creamy cheese frosted ones from


Here’s a snap I took of my batch before baking them :

FullSizeRender (15)


Feel free to leaves your thoughts on carrot muffins below and share what you like to serve with them!


Stay tuned for more recipes and yummy snacks ideas coming your way soon! 🙂

Daisy Chain Daydreams


This recipe was found on and the url to the recipe I adapted into my own is:  

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