Carrot and Raisins Muffin

A very BIG THANK YOU to Sis N for sharing this recipe.  Love the taste and the texture …. out of the oven and once cooled, within minutes half of the batch was already eaten by us.

I started cooking and baking since 8 am just now … non-stop multi-tasking since I’m pressed for time today. Alhamdulillah I am still able to post this (again multi-tasking) while getting ready to go out in a while. Bringing a few of the muffins for my cousin and my aunt.

I made two batch … one with raisin and the other with leftovers chocolate chips 😉

Carrot n raisins muffin

1 packet of raisins
1/2 cup milk
2 to 2.5 cups plain flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp ground cinnamon (optional)
3 eggs
250gm butter or margarine (softened)
200gram castor sugar
1 cups shredded carrots

Preheat oven to 190 degrees C.
Line muffin tin with paper liners.
In a large bowl, sift flour, baking powder, baking soda and cinnamon powder.
In a separate mixing bowl, beat eggs, butter and sugar.
Add in the milk and mix again.
Pour flour mixture into eggs and mix until moistened.
Fold in shredded carrots and some of the raisins.

Scoop mixture into muffin cups. Topped with some leftover raisins (can even add cherries)
Bake for 25 minutes or until cooked.


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