Chantenay and raisin breakfast muffins

Get started in the morning with a healthy breakfast muffin crammed full of sweet carrots and raisins.

Makes: 10-12 muffins

Preparation time: 10 minutes

Cooking time: 25 minutes

You’ll need: 

225g self-raising flour

1 tsp baking powder

75g caster sugar

25g wheat bran

½ tsp mixed spice

2 large eggs, beaten

75g butter, melted and cooled

200ml milk

175g Chantenay carrots (preferably large), washed and grated

150g raisins

What to do:

Preheat the oven to 200˚C/Gas Mark 6.  Place 10-12 muffin cases in a muffin tray.

Put the flour, baking powder, sugar, bran and mixed spice into a large mixing bowl and mix to combine.   In a separate bowl, combine the eggs, melted butter and milk, then add to the flour mixture along with the Chantenay and raisins.  Quickly stir with a wooden spoon until everything is just combined – do not over mix. 

Divide the mixture between the muffin cases.  Cook the muffins in the preheated oven for 20-25 minutes, until they are well-risen, cooked through and golden brown on top.

Enjoy these delicious muffins with a hot cup of freshly made coffee

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