These little spiced carrot muffins are great for lunch boxes or for a handy on-the-go snack!
1 cup wholemeal flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg
½ cup milk or milk alternative
¼ cup olive oil
1 teaspoon vanilla extract
1 medium egg
1 cup grated carrot
1-2 tablespoons chopped raw walnuts (optional)
Preheat oven to 180°C.
In a large bowl mix together flour, baking powder and spices.
Add milk, oil, vanilla and egg, and mix well to combine.
Stir in carrot and walnuts if using.
Arrange muffin cases on a baking tray and fill each with a small spoonful of muffin mixture.
Bake for around 20 minutes, until golden on top and cooked through.
Leave to cool and eat plain or topped with plain greek yoghurt + a little lemon juice and zest.
Makes 10 small muffins