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Soft, gently spiced carrot muffins sweetened with prunes and dried apricots—a delicious mini snack with a hidden veggie! The soaked fruit adds natural sweetness, fibre, and moisture, helping the muffins bake up tender enough to squish between little fingers.
Ingredients
- ¾ cup (187 ml) orange juice
- ½ cup (125 ml) vegetable oil
- ½ cup (100 g) coconut sugar/brown sugar (optional)
- 1 medium egg, whisked
- 1 cup (125 g) self-raising flour
- 1 cup (125 g) wholemeal plain flour
- 1 teaspoon ground cinnamon
- 1 teaspoon allspice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup (108 g) grated carrot
- 10 prunes, finely chopped
- 6 dried apricots, diced
Method
- Preheat the oven to 180 ℃ and grease or line a 12-hole muffin tray with cases.
- In a large bowl, mix together the orange juice, oil and sugar, followed by the whisked egg.
- Sift the flours, spices, baking powder, and baking soda into the mixture — whisk well to create a thick batter.
- Gently fold the grated carrot, prunes and apricots into the mixture.
- Divide the mixture evenly between the muffin cases.
- Bake in the oven for 15–20 minutes, or until golden brown and a knife comes out clean from the centre.
- Serve once cooled.
