If you’re looking for something a bit healthier but still deliciously moreish, try these carrot and walnut muffins! The unique mixture of ingredients works perfectly for an incredibly sweet afternoon or morning tea bite.

Far from other sickly sweet treats, these are deliciously light and super easy to create – making them the perfect snack to satisfy your sweet tooth as well as your appetite. Make sure you make these in bulk because once you freeze them, they’re good for the next few months. Enjoy!

Ingredients

• 2 cups self-raising flour, sifted
• 1/2 teaspoon bicarbonate of soda
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/2 cup chopped walnuts
• 2 carrots, peeled, grated
• 1 cup milk
• 2 eggs, lightly beaten
• 2 tablespoons canola oil

Method

1. Preheat oven to 200C. Lightly grease a 12-hole 1/2-cup capacity muffin pan.
2. Add flour, bicarbonate of soda, sugar and cinnamon to a large bowl. Stir well to combine. Add in walnut and carrot. Stir well. Make well in centre.
3. In jug, add milk, egg and oil. Whisk to combine. Pour into well. Stir with metal spoon until mixture is just combined (don’t over-mix).
4. Spoon into muffin holes until almost full. Bake for 18 to 20 minutes or until skewer inserted into centre comes out clean. Cool in pan for 5 minutes before turning out onto a wire rack. Serve warm.