I make these for my 8-year old. He takes one to school for snack or I give him one after soccer training.
I recommend shredding the carrots in the blender so that they are broken into tiny chunks which will give the muffins a nutty consistency.
80g shredded bran cereal (I used AllBran)
230ml milk (I used almond)
2 eggs
4 Tbs melted butter or oil (I used olive oil)
200g whole wheat flour, sifted
2 1/2 tsp baking powder
Cinnamon
75g light muscovado sugar
150g grated carrots
70g raisins
Put the cereal in a bowl, add the milk and let soak for 10 min. Lightly beat the eggs in another bowl and add to the cereal mixture with the melted butter or oil. Stir well.
Add the dry ingredients, stir quickly. Don't overmix. The mixture should be lumpy. Stir in the grated carrots and raisins. Spoon the mixture into the muffin tins, filling each hole about 2/3 full.
Bake in a preheated oven at 220℃ (425℉) for about 20 min. Let cool in the tin for 1 min, then turn out onto a rack.
I freeze the muffins and let them thaw at room temperature or in the microwave.
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