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Carrot and walnut muffins
Carrot and walnut muffins
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Prep Time:
30 minutes
Cook Time:
18 minutes
Total Time:
48 minutes
Elevate your lunch with delicious and satisfying meal and snack ideas.
Ingredients:
  • 300.00 gm self-raising flour, sifted
  • 1.25 gm bicarbonate of soda
  • 90.00 gm brown sugar
  • 57.50 gm chopped walnuts
  • 2 carrots, peeled, grated
  • 257.50 gm milk
  • 36.80 gm canola oil
Instructions:
  • Preheat the oven to 200°C and lightly grease a 12-hole muffin pan with 1/2-cup capacity.
  • In a large bowl, mix together flour, bicarbonate of soda, sugar, and cinnamon. Stir in walnuts and carrots, then create a well in the center.
  • In a jug, mix together milk, egg, and oil. Pour this mixture into the well and gently stir with a metal spoon until just combined.
  • Fill muffin holes two-thirds full with batter. Bake for 18 to 20 minutes or until a skewer inserted in the center comes out clean. Let sit in the pan for 5 minutes, then transfer to a wire rack. Serve warm.

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