Perfect with a cup of tea or an on the go nibble. Make a batch of these and store in an airtight container for up to 5 days for when you fancy a snack.
Serves 12 people
Method
- Pre-heat your oven to 170 degrees and line a 12 hole muffin tin with paper cases
- Place the oil, sugar and eggs into a mixing bowl and combine using a whisk
- Grate the carrot then add to the bowl and mix well
- Add the flour, cinnamon, nutmeg, bicarbonate of soda and salt and mix well
- Bake for approximately 20 minutes or until golden brown and risen and a knife inserted into the middle comes out clean
Ingredients
160ml sunflower oil
175g dark brown sugar
3 eggs
140g grated carrot
175g self-raising flour
1 tsp cinnamon
½ tsp ground or grated nutmeg
1 tsp bicarbonate of soda
Pinch salt
Try adding 100g of raisins/sultanas or the zest of an orange for extra flavour
