Carrot Muffins

These carrot muffins are inspired by carrot cake and I don't see why you couldn't put a dob of cream cheese frosting on top!

Ingredients

• 2 1/2 cups SR Flour
• 2 tsp mixed spice
• 3/4 cup brown sugar
• 1/2 cup sultanas
• 1/4 chopped walmuts
• 1 1/2 cups grated carrot
• 1 egg, lightly beaten
• 1 cup milk
• 80 grams of butter, melted

Method

1. Turn the oven to 200°C . Brush oil on only the bottoms of 12 muffin tins.
2. Wrap the carrot in paper towel to absorb some of the moisture.
3. Sift the flour, and spice into a bowl.
4. Add the sultanas, carrot, walnuts and sugar, mix well and make a well in the centre.
5. In another bowl mix the milk, egg, banana and butter.
6. Pour the egg mixture into the dry ingredients and fold in with a fork. Do not mix it too much: it just has to be wet mostly through.
7. Spoon the mixture into muffin tins, filling them about 2/3rds and bake for approximately 15 - 20 minutes for normal size. They are ready when turning golden brown and a skewer comes out clean.
8. Place muffins on a wire rack to cool.