Cardamom Carrot Muffins

These super moist carrot muffins are loaded with freshly grated carrots, chopped walnuts, raisins and ground green cardamom. Simple and easy to make but full of nutrition to keep you energised all day long!

Prep:
30 minutes
rest:
CHILL:
RISE:
Cook:
25 minutes
TOtal:
55 minutes

Ingredients

  • 1 1/2 cup (195 g) All-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp ground green cardamom 
  • 2 eggs, UK medium size (weight without shell = 101 g)
  • 1/2 tsp vanilla extract
  • 1/2 cup (100 g) light brown sugar
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (95 g) vegetable oil
  • 1 small apple, peeled and grated
  • 1 1/2 cup (165 g) raw freshly grated Carrot
  • 1/4 cup (40 g) Raisins
  • 1/4 cup (30 g) Walnuts, toasted and coarsely chopped

Instructions

  1. Heat a pan on medium heat, add 1 tsp butter or oil and toast roughly chopped walnuts for about 1-2 minutes or until walnuts become fragrant and light golden in colour. Stir occasionally. Remove from heat and let them cool.
  2. Peel and shred the carrots and one small apple by using a grater. Set aside.
  3. Preheat Fan oven to 175°C/347°F (for conventional oven, 195°C/383°F) and add cupcake liner to a muffin tin.
  4. Sift all-purpose flour, baking powder, baking soda, salt in a large bowl, whisk together and set aside.
  5. In a bowl add eggs and whisk them for one minute, then add light brown sugar and granulated sugar, whisk to combine. Add vanilla extract and vegetable oil and again whisk to combine. 
  6. Add ground green cardamom then pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to over mix the batter if you want the light and airy crumbs.
  7. Add freshly grated raw carrots, grated apple and raisins into the batter and gently fold in the batter.
  8. Fill the muffin papers 3/4 of the way full by using a large ice-cream scoop.
  9. Place a few grated carrots on the top of each muffin (it is totally optional) but I like the fancy look of these muffins.
  10. Bake at 175°C/347°F in a fan oven (195°C/383°F for a conventional oven) for 5-6 minutes then reduce the oven temperature to 160°C/320°F and bake for additional 15-20 minutes or until a toothpick inserted into the centre comes out clean.
  11. Leave them to cool for 5 minutes in a muffin tin then transfer the muffins on a wire rack.
NOTES
  1. These muffins remain soft and moist at room temperature for up to 3 days If stored in an airtight container.
  2. They will last up to a week in the fridge and up to 2 months in the freezer if they are stored in a freezer bag. First cool them completely then wrap in plastic wrap individually and finally put them in a large plastic bag. Freeze for up to 2 months. To defrost, you will have to bring them to room temperature or reheat them in a microwave for a few seconds.