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CARROT & WALNUT MUFFINS

May 2, 2011

 

1 cup plain flour

 1 cup wholemeal flour

4 tspns baking powder

½ cup lightly packed brown sugar

2 tspns ground cinnamon

1 egg

1/2 cup oil (preferably vegetable in origin)

1 cup milk

1 1/2 cups grated carrot

½ cup walnuts (chopped)

METHOD

Preheat oven to 200  C.  Lightly grease 6 x 1 cup Texas muffin pan.  Grate carrots to produce 1 1/2 cups.

2.  Sift flour, cinnamon and baking powder into mixing bowl.  Stir in brown sugar.

3.  Whisk together gently the oil, egg and milk in a smaller bowl.

4. Using metal spoon add egg mix and grated carrots and walnuts to flour mix until just combined.  Do not overbeat otherwise muffins will be tough.  

5. Spoon mix evenly into 6 muffin cups.

6.  Bake 25 minutes or until golden.  Leave in pan to cool for 5 minutes then turn out onto a wire rack.

Good Health Tip:  You can replace some of the carrot with zucchini if you prefer.

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