Spicy carrot and walnut muffins
- 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
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.
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