Carrot and Rhubarb Muffins


Carrot and Rhubarb Muffins

Amelia's Mighty Carrot Muffins

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 12 muffins
Author: Amelia Masters
A bright, flavoursome muffin containing powerhouses of the vegetable world: carrots and rhubarb.


  • 1 cup Just Veg shredded carrot
  • 3/4 cup stewed rhubarb (could substitute apple puree)
  • 1/2 cup cranberry juice
  • 125 g butter
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 &1/2 cups self-raising flour


  1. Beat butter and sugar with an electric mixer until fluffy.
  2. Add eggs one at a time and beat to combine.
  3. Sift and stir in flour.
  4. Stir in juice, rhubarb and carrot: leaving a small amount of shredded carrot aside to top the muffins.
  5. Spoon into a muffin pan and top with the shredded carrot set aside in the prior step.
  6. Bake for 20 - 25 minutes at 180 in a fan-forced oven.
  7. Eat as many as you can before the kids get to them.

Recipe Notes

My mum is a prolific rhubarb stewer and my daughter can't eat enough carrots. I've tried and tested ways to combine the favourites, and these muffins always satisfy everyone.

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