Carrot and Walnut Muffins
Recipe Serves 12 people
Ingredients
- 1¾ cup flour, wholemeal, self-raising
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 tsp nutmeg spice
- ½ cup sugar, brown firmly packed
- 2 carrot grated (1½ cups)
- 60 g walnuts, raw finely chopped (½ cup)
- 125 g butter
- 2 egg lightly beaten
- ½ cup milk, skim (or reduced fat milk)
- ½ tsp vanilla essence
Instructions
- Preheat oven to 180°C and lightly spray a 12-serve muffin tray with olive oil.
- Mix dry ingredients together in a bowl: flour, baking powder, nutmeg and cinnamon. Add brown sugar, carrot, walnuts, butter, eggs, milk and vanilla. Mix with a wooden spoon, until just combined. Place mixture into prepared muffin trays.
- Bake for 18 minutes or until a skewer inserted in the centre comes out clean. Allow to cool in the muffin trays for 5 minutes before transferring to a wire cooling tray.
- These muffins will keep for about 4-5 days in an airtight container in the fridge.You can pop them in the microwave for 20 seconds and eat them slightly warm.
- They can also be frozen in an airtight container and kept for later use. To defrost take out of the freezer and allow to sit at room temperature in their container until thawed.
Tried this recipe?Let us know how it was!
