+Images from The Great New Zealand Baking Book copyright © Lottie Hedley Use our conversion chart User ratingRate this recipe12345red wine lamb curry pie pasta avocado tortilla nuts apple coconut raspberries berry banana smoothie ice cream pudding roast vegetable salmon tart biscuits chocolate cake vanilla couscous salad muesli slice burritos tacos mexican prawn prawns surimi pea ham soup muffins frittata cheese leek pizza stir fry shanks mushroom italian shellfish cranberry spinach venison potato fish Potatoes Lunch Cheesecake Dessert Summer Cupcakes Main Fruit Yoghurt Greek vegetarian snack Drink gluten free Mains Entree Breakfast Baking Snacks spaghetti wattie's steak Father's Day Recipe Ideas Lunchbox Entertaining Casserole Pams Chicken Rice Asian Bacon School Holiday Recipes Pumpkin beef Christmas sweet healthy mussels vegetables Great New Zealand Baking Book afternoon tea raw no-bake Meal Type:SnacksPrep Time:0 - 15 minsCooking Time:15 - 30 minsServes:6 +By:Josh EmmetIngredients250 g Pams caster sugar 250 ml oil 170 g Pams eggs (approx. 3) 265 g Pams plain flour 1 tsp mixed spice 1 tsp Pams bicarbonate of soda 2 tsp Pams baking powder pinch of Pams salt 200 g grated carrot (2 medium-sized carrots) 200 g grated courgette (2 medium-sized courgettes) 100 g sultanas or raisins 3 tbsp wholegrain oatsInstructionsPre-heat the oven to 210°C. Grease the holes of a standard or large muffin pan. Beat the caster sugar, oil and eggs together until the sugar is dissolved, then fold in in the flour, mixed spice, bicarbonate of soda, baking powder and salt. Finally, mix in the carrot, courgette and sultanas or raisins. Two-thirds fill the muffin pans and sprinkle oats on the top. Bake for around 15 minutes (standard muffins) or 25 minutes (large muffins). Cool in the pan for a few minutes before removing to a wire rack.