Walnut and Carrot Muffins 

Rating: (7 ratings made)

Rate recipe: 5 (high) 4 3 2 1 (low)

A traditional favourite - carrot and walnut muffins.

Ingredients:

1 cup self-raising flour

1 cup wholemeal self-raising flour

1/2 tsp bi-carb soda

1/2 cup brown sugar

1/2 cup chopped walnuts

2 eggs

1 cup skim milk

2 Tbsp olive oil

1/4 tsp cinnamon

2 carrots, 60 grams each

Directions:

Pre-heat a fan-forced oven to moderate (180°C). Prepare a muffin baking tray with muffin papers.

Sift flour and bi-carb soda in a medium bowl. Grate carrot and add to flour. Make a well in the centre.

Using a large table fork, add the remaining ingredients. Stir until the mixture is combined.

Spoon mixture into prepared tin. Bake for approximately 10 to 15 minutes until golden brown and cooked through (use the 'Toothpick Test').

Stand 5 minutes before turning muffins onto wire rack to cool.

Variations:

For more fibre and other nutrients, replace the cup of self-raising flour with wholemeal self-raising flour. Please note: recipe variation is not included in the nutritional information.

Author:

Anne, CalorieKing Member

Member Comments: (2)

By: genclark - 2009-02-21
Also made a little cream cheese icing with cinamon and extra walnuts for my guests, (not me hehe) they loved them, healthy and nutritious. Like a healthy carrot cake muffin.....

By: genclark - 2009-02-21
Yummy, replaced white S/R Flour with all Wholemeal and 1/4 Brown Sugar and 1/4 cup honey instead of the full 1/2 cup of sugar Also replaced oil with 5tbs of apple sauce. Extra cinnamon and a sprinling of brown sugar on top before cooking. They turned out great, lasted 30mins.... Really moist and crunchy on top..