Reader rating:

Rating: 4 out of 5 stars (4 votes)

Rate this recipe

Rate this recipe:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate this recipe with 0.5 a star Rate this recipe with 1 star Rate this recipe with 1.5 stars Rate this recipe with 2 stars Rate this recipe with 2.5 stars Rate this recipe with 3 stars Rate this recipe with 3.5 stars Rate this recipe with 4 stars Rate this recipe with 4.5 stars Rate this recipe with 5 stars

Write a review

Thanks for voting!

Write a review

Muffin.

Photo: Fiona Morris

Time
Up to an hour
Difficulty
Easy
Serves
Makes 6
Special options

Healthy muffins that taste great.

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.

Got a favourite recipe? Share your recipe