Sweet raisins and carrots marry well in this snack-sized bite for a quick breakfast or afternoon tea.
|Total Time||35 Minutes|
|Container||Low-Profile 2.0-litre Container|
- 265 g (1⅔ cup) self-raising flour, or wholemeal flour
- ½ teaspoon bi-carbonate soda
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- pinch ground cloves (optional)
- 100 g (⅔ cup) raisins or sultanas
- 90 g (¾ cup) carrots, halved
- 2 large eggs
- 180 ml (¾ cup) applesauce, or honey
- 150 ml (⅔ cup) light olive oil
- Preheat the oven to 350°F (180°C). Spray a 12 cup muffin tin with cooking spray or line with paper liners.
- Place flour, bi-carb soda, and spices in a medium-size mixing bowl and stir lightly. Set aside.
- Place carrots into the Vitamix container and secure lid.
- Start the blender on its lowest speed, then quickly increase to Variable 6, using the tamper to press ingredients toward the blades
- Blend for 6-7 seconds until very finely chopped. Stop machine and remove lid.
- Add eggs, sugar and oil to the carrots in the Vitamix container and secure the lid.
- Start the blender on its lowest speed, then quickly increase to Variable 5, using the tamper to press ingredients toward the blades
- Blend for 30 seconds until thick and creamy.
- Pour carrot mixture into flour mixture with raisins and fold to combine. Spoon the mixture into the prepared muffin tin.
- Bake for 20-25 minutes until golden brown. Transfer to a wire rack to cool, then serve.
These can be kept in an airtight container in the refrigerator for up to 5 days or frozen for up to 1 month.