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Recipes Other
Carrot Muffins

Packed full of hidden vegetables, these muffins are a great breakfast or lunchbox snack.


  • 375 ml (1 ½ C) grated carrot
  • 250 ml (1 C) grated baby marrow
  • 125 ml (½ C) pecan nuts, chopped
  • 400 g (3 ⅔ C) cake flour
  • 250 ml (1 C) brown sugar
  • 30 ml (2 T) baking powder
  • 5 ml (1 t) ground cinnamon
  • 3 eggs
  • 125 ml (½ C) plain yoghurt
  • 125 ml (½ C) sunflower oil
  • 1 x 227 g can Rhodes Quality Pineapple Crush, drained


  1. Preheat the oven to 180C and line your muffin pan with paper muffin cups.
  2. Place the carrots, baby marrow and nuts into a large mixing bowl.
  3. Sift the flour, baking powder and cinnamon over the vegetables.
  4. Add the sugar.
  5. Toss the vegetables and the flour mix together until evenly mixed.
  6. In another large bowl, whisk together the eggs, yoghurt and oil.
  7. Stir in the Rhodes Quality Pineapple Crush.
  8. Add one handful of the vegetable mix to the liquid ingredients at a time, stirring well after each addition.
  9. Continue until the all the vegetable mixture is incorporated into the liquid ingredients and the batter is evenly mixed.
  10. Spoon the mixture into the lined muffin tray and bake for about 20-30 minutes or until the muffins are golden, risen and firm to the touch.

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