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Carrot and walnut muffins


280g plain flour

1 tsp bicarbonate of soda

1 tsp baking powder

1/2 tsp salt

2 tsp ground cinnamon

1 medium egg

90ml milk

2 tbsp honey

110g caster sugar

340g carrots, grated or finely chopped

3/4 tsp vanilla paste

90ml vegetable oil

60g chopped walnuts

Optional icing:

60g cream cheese, at room temperature

110g icing sugar, sifted

1/4 tsp vanilla paste


Grease or line 12 standard muffin tins. Preheat the oven to 180 C (fan) or 200 C.

In a large bowl, sift together the flour, baking powder, bicarbonate of soda, salt and cinnamon.

In a separate bowl, beat the egg with a fork. Add milk, honey, sugar, carrot and vanilla, followed by the oil. Stir well.

Pour all of the liquid mixture into the dry mixture. Stir until just combined (do not overmix), adding the walnuts during the final strokes.

Spoon the mixture into the prepared muffin tins and bake for 20-25 minutes, until the tops spring back when gently pressed. Allow to cool for a few minutes before removing from tins. Cool completely.

Optional: Blend together the icing ingredients and ice the tops of the cooled muffins.