Eat greener, avoid waste

Recipe Finder

Carrot and Poppyseed Muffins

Carrot and Poppyseed Muffins

An in season treat....

Serves Recipe makes 12 cup cake sized muffins
Prep time 10m
Cooking time 40 mins plus time to cool


  • 45ml sunflower oil
  • 45ml low fat margarine
  • 1 free range egg, beaten
  • 250g carrots
  • 1 tsp vanilla extact
  • 100g plain flour
  • 50g caster sugar
  • 1 tsp baking powder
  • ½ tsp salt
  • 1½ tsp ground cinnamon
  • A pinch of poppyseeds
  • For the topping:
  • 100g low fat yogurt
  • Orange zest
  • 2 tbsp honey



1. Pre-heat your oven to 170°C or 325°F and line the baking tray with 12 muffin cases.

2. Cream together the margarine, sugar, sunflower oil, grated carrot, vanilla extract and egg.

3. Then sieve the flour, baking powder and cinnamon into the mixture and add the poppy seeds.

4. Pour the mixture into the muffin cases and bake for 40 mins, until firm to touch.

5. For the topping, mix the yoghurt, orange zest and honey in bowl.

6. Allow the muffins to cool, then cover with about half a tablespoon of topping, to taste.

In Season months:

Recipe Types: