Ingredients

• All-purpose flour – 2 cups

• Baking powder – 2 tsp

• Baking soda – ½ tsp

• Ground cinnamon – 1 ½ tsp

• Ground nutmeg – ½ tsp

• Salt – ¼ tsp

• Brown sugar – 1 cup

• Unsalted butter, melted – ½ cup

• Eggs – 2 large

• Vanilla extract – 2 tsp

• Grated carrots – 2 cups

• Chopped walnuts or pecans – ½ cup (50g, optional)

• Crushed pineapple, drained – ½ cup (120g, optional)

• Raisins – ½ cup (75g, optional)

Instructions

Preheat oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners.

In a large bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

In another bowl, whisk melted butter, brown sugar, eggs, and vanilla extract until smooth.

Fold the dry ingredients into the wet mixture until just combined. Gently fold in grated carrots, nuts, pineapple, and raisins if using.

Spoon the batter into the prepared muffin cups, filling each about ¾ full.

Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.

Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.