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    You are in: Home / Australian / Carrot and Poppy Seed Muffins Recipe
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    Carrot and Poppy Seed Muffins

    Average Rating:

     9 Total Reviews

    Showing 1-9 of 9

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    • on March 27, 2011

      Perfect muffins: moist, soft and fluffy, also the carrots give beautiful color. Skipped the poppy seeds (didn't have any) and added more spices (not just cinnamon, but a mix with cardamom, cloves and allspice) instead, but will definitely try again with poppy seeds, should add some nice crunchiness.

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    • on November 13, 2009

      YUm! These are so easy and taste great, best part is they stay moist for days and don't dry out. Little Miss DD enjoyed them too. WE topped a few with cream cheese icing and ate the rest plain. Thanks for posting!

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    • on July 29, 2009

      Mmmm, Im snacking on these while writing the review and just cant stop eating them! :) They are so very tasty! The carrot goes so well with the poppy seeds and cinnamon and together they make for a very flavourful and unique muffin! The dough is rather thick, but I simply added 2 tbs water to it so that I could fill it into my muffin tins and it baked up perfectly! For the self-raising flour I used whole spelt flour plus 1 ts baking powder and 1/2 ts baking powder. My muffins rose up nicely and their texture is fluffy yet moist with a crunchy top. Oh, by accident I completely left out the sugar, but the muffins really didnt need it! The carrot gives them a very fruity sweetness, which is just fine for me. Thanks so much for sharing this lovely recipe with us, Stardustannie! Now, this will be made very often in my house (maybe with zucchini or squash/pumpkin for a change). Made and reviewed for Ed'n8-Make My Recipe July 09.

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    • on August 25, 2008

      These were great! I shredded the carrot very fine, and no one ever knew they were included (and I'll never tell!). My batch made 30 mini muffins, and the texture was great, they had just the right amount of "rise" and with a bit of extra cinnamon I passed them off as cinnamon muffins. These will become a regular school-time snack. Thanks!

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    • on December 08, 2007

      My kids hated it the texture and taste were horrible you know when kids won't eat something it's really bad

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    • on November 12, 2007

      These were very nice and I liked the large amount of carrot in them as it made them moist. I also added chocolate chips and they tasted great.

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    • on November 08, 2007

      Tweaked to fit my diet plan, these were a good tasting muffin. I subbed apple sauce for 1/2 the oil and egg substitute for 1 of the eggs. After the batter was mixed, I was sure I had made a mistake as it was very thick. But they baked up nicely - not a lot of rising though. To my taste, they need a little more jazz - maybe more cinnamon and some ground nutmeg or ginger. I do like the crunch of the poppy seeds - I sprinkled some on top also. Thanks for posting your recipe.

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    • on October 06, 2007

      *Reviewed for Aussie/NZ recipe swap October 2007* This recipe was very easy and quick to prepare. Made exactly to recipe, time and all- perfect. The muffins were very moist and soft. I was skeptical with the mixture as it seemed very thick, but the result was a very light and moist muffin. I greased my tins well, but will use paper cases next time. Don't change a thing- these muffins were perfect.

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    • on June 17, 2007

      This is a fantastic muffin recipe. Very moist and fluffy. I didn't have self raising flour, so I added 1 heaping tsp of baking powder to all purpose flour. I also added in a handful of raisins. Next time I think I'll substitute applesauce for half the oil in order to reduce the fat content. Stardustannie, this truly is a wonderful muffin. Cheers!

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    Nutritional Facts for Carrot and Poppy Seed Muffins

    Serving Size: 1 (818 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 315.6
     
    Calories from Fat 142
    45%
    Total Fat 15.8 g
    24%
    Saturated Fat 1.5 g
    7%
    Cholesterol 46.5 mg
    15%
    Sodium 42.9 mg
    1%
    Total Carbohydrate 39.7 g
    13%
    Dietary Fiber 1.9 g
    7%
    Sugars 19.6 g
    78%
    Protein 4.5 g
    9%
    Detailed Nutrition Values About Nutrition Info
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