Carrot Chick Muffins


These Easter special, chick muffins are packed with apple, carrot and wholemeal flour. They have no sugar in them at all, but trust me they don't need it - the fruit inside is sweet enough. They're a wonderful healthy alternative to bake over the Easter weekend, when little tummies have had their fill of chocolate eggs! These cute little savoury muffins will do just the job! Makes six mini chick muffins.



  • 100g self raising flour
  • 30g plain wholemeal flour
  • 1 tsp baking powder
  • 1/4 tsp ground nutmeg
  • 1 egg
  • 120ml whole yoghurt
  • 2 tbsp oil
  • 2 handfuls of raisins
  • 1 apple (peeled and grated)
  • 1 carrot (grated)


Get the oven on 180C (160C Fan). In your mixing bowl, combine the flours, baking powder and nutmeg. In a measuring jug, measure out the yoghurt first, add the oil and then crack the egg on top. Blend this with a fork, a gloopy job that little people enjoy! Grate your apple and carrot - leave about an inch of carrot to make the chick beaks at the end. 

Pour your wet ingredients on top of your flour mix. Then, before mixing, add your grated apple and carrot and your raisins on top. Once it's all in your bowl, combine the ingredients with just a few big stirs. The key to fluffy muffins is to not over mix. Spoon the mixture into six muffin cases in a muffin tray and bake for 18 mins. Once the muffins have cooled you can decorate with triangles of carrot for chick beaks and raisins for eyes. 


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