Name: Carrot cake muffins recipe
Ingredients: 190g self-raising flour; 1 tsp ground cinnamon; 1/2 tsp mixed spice; 155g firmly packed brown sugar; 1/4 cup chopped walnuts, plus 2 tbsp extra; 270ml can coconut milk; 2 eggs; 80ml rice bran oil or sunflower oil; 2 medium carrots, coarsely grated

by Amira Georgy Last updated on 04/27/2022

No electric beaters are needed to make these moist and fluffy carrot cake muffins with crunchy walnuts. - Amira Georgy

Ingredients

190g self-raising flour
1 tsp ground cinnamon
1/2 tsp mixed spice
155g firmly packed brown sugar
1/4 cup chopped walnuts, plus 2 tbsp extra
270ml can coconut milk
2 eggs
80ml rice bran oil or sunflower oil
2 medium carrots, coarsely grated

Method

Step 1

Preheat oven to 190C/170C fan forced. Line twelve 80ml muffin pan holes with paper cases.
Step 2

Stir flour, cinnamon, mixed spice, sugar and walnuts in a large bowl. Make a well in centre. Whisk coconut milk, eggs and oil in a large jug and pour into well. Add carrot and stir until just combined.
Step 3

Spoon among prepared muffin holes and sprinkle with extra walnuts. Bake for 20 minutes or until a skewer inserted into the centres comes out clean. Set aside in pan for 5 minutes to cool slightly. Transfer to a wire rack to cool completely. Serve.