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Spicy carrot and walnut muffins

Healthy muffins that taste great.

Muffin.
Photo: Fiona Morris

Ingredients

  • 300g self-raising flour
  • 110g castor sugar
  • 1 cup milk
  • 1/3 cup vegetable oil
  • 2 eggs
  • 1/2 cup grated carrot
  • 1 1/2 tsp ground cinnamon
  • 50g chopped walnuts

Method

Heat oven to 200C. Combine flour and sugar in a large bowl. Combine milk, oil and eggs in a separate bowl and whisk lightly then stir in carrot and cinnamon. Make a well in the centre of the flour mixture, pour in liquid and mix lightly.

Spoon batter into six greased muffin tins (½-cup capacity) until two-thirds full. Top with walnuts and bake for 20-30 minutes or until golden and cooked. Turn onto a wire rack to cool. Serve with unsalted cultured butter.

Main ingredient:
Carrot, Nuts
Occasion:
Children's Party, Morning/Afternoon Tea

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