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Carrot and Rhubarb Muffins
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Amelia's Mighty Carrot Muffins

A bright, flavoursome muffin containing powerhouses of the vegetable world: carrots and rhubarb.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings: 12 muffins
Author: Amelia Masters


  • 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


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


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.