This is vey delicious, super moist & yummy muffins. My kids are not very fond of eating veges. (like me 😦 )
But they love muffins, so i thought this way is amazing.
You can keep this for 5 days in an air tight container, & this is perfect snack for your kids lunch box.
2 cups self raising flour
1 cup rolled oats
1/2tsp bicarbonate of soda
1/2tsp ground cinnamon
1/4 tsp ground nutmeg
3/4 cup light brown sugar
2 cup grated carrot (4-5 medium carrots)
2 large eggs
1/2tsp vanilla extract
1/2 cup milk,
1/2 cup vegetable oil
1/2 cup raisins
Preheat oven to 180C/350F and line the muffin tin with paper cup.
Place the flour, oats, bicarb, spices and sugar into a large bowl and stir until combined.
Add in the grated carrot and raisins and stir until they are coated in flour.
Place eggs, vanilla extract, milk and vegetable oil into a jug and beat lightly.
Pour over the dry ingredients and mix until there are no lumps of flour left. Don’t overmix.
Fill the muffin cups 3/4.
Bake for 15-20 minutes,or an inserted skewer into the centre comes out clean.
Leave to cool in the tin for 10 minutes, before transferring to a wire rack to cool completely.