Let them eat carrots

Last updated 14:16 10/08/2012
Spicy carrot and walnut muffins
Spicy carrot and walnut muffins.

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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.

Makes 6

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- Fairfax Media

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