Multigrain carrot muffins : Morning spice

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Multigrain carrot muffins

(Serves 10)


1 cup whole wheat flour

1/4 cup quinoa flour

1/4 cup oat flour

1 tsp allspice powder

1/2 tsp baking powder

1 tsp baking soda

1/4 cup oat bran

1/4 cup butter, softened at room temperature

1 tsp vanilla extract

1 egg

1/3 cup raw sugar

1/2 cup low-fat buttermilk

1/4 cup dried fruit mix (raisins, apricots and chopped dates)

11/2 cups carrot, grated


Pre-heat the oven to 180 deg C. Sift all the flours (except the oat bran), allspice powder, baking powder and baking soda into a bowl.

Add the oat bran. Mix well and set this flour mixture aside.

Using an electric mixer, mix the butter, vanilla extract, egg and sugar until they are light and creamy.

Transfer this to a big bowl. Fold in the flour mixture slowly, adding the buttermilk at the same time. Stop mixing once you get a smooth batter.

Fold the dried fruit and grated carrot into this batter.

Transfer the batter into greased muffin tins or cups.

Bake them for 25 to 30 minutes. To check if the muffins are done, insert a stick into a muffin, and it should come out clean. Remove the muffins from the oven and cool to room temperature before serving.


(Per serving)

Energy: 90kcal

Sodium: 200mg

Total Fat: 7g

Protein: 5g

Dietary fibre: 3g


These muffins can be stored in an airtight container at room temperature for four days, or in the refrigerator for up to one week.

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