Carrot Muffins



2 cups plain flour

2 tsp baking powder

3⁄4 cup caster sugar

1 cup sour cream

2 free range eggs

1⁄2 cup vegetable oil

2 tsp finely grated lemon rind

11⁄2 cups grated carrot

Icing sugar, sifted to serve


  • Preheat the oven to 160°C.
  • Sift the flour and baking powder into a bowl. Add the sugar and stir to combine. Set aside.
  • Place the sour cream, eggs, oil and lemon rind in a bowl and whisk until smooth.
  • Stir the sour cream mixture and carrot through the flour mixture until just combined.
  • Spoon the carrot mixture into 12 x 1⁄2 cup capacity lightly greased ovenproof dishes. Bake for 20-25 minutes or until cooked when tested with a skewer.
  • Sprinkle with icing sugar to serve.