Moist, tender muffins made with grated carrot, walnuts and cinnamon. A handy single-serving treat for tea time or a snack.
Ingredients
Instructions
- 1
Preheat the oven to 180 °C and line 9 muffin cups with paper liners.
- 2
Peel and finely grate the carrots; roughly chop the walnuts.
- 3
Beat the eggs and sugar for 3-4 minutes until foamy, then beat in the sunflower oil.
- 4
Sift in the flour, baking powder and cinnamon and fold with a spatula just until no lumps remain.
- 5
Fold in the grated carrot and most of the walnuts. Fill the cups three-quarters full and sprinkle the remaining walnuts on top.
- 6
Bake at 180 °C for 22-25 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before unmolding.
Nutrition
Per serving
| Calories | 394 kcal |
|---|---|
| Protein | 6 g |
| Carbs | 47 g |
| Fat | 21 g |
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