Carrot and walnut muffins

Carrot and walnut muffins

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Fill your lunch-box with these great lunch, morning tea and snack ideas.

The ingredient of Carrot and walnut muffins

  1. 2 cups self-raising flour, sifted
  2. 1/2 teaspoon bicarbonate of soda
  3. 1/2 cup brown sugar
  4. 1 teaspoon ground cinnamon
  5. 1/2 cup chopped walnuts
  6. 2 carrots, peeled, grated
  7. 1 cup milk
  8. 2 eggs, lightly beaten
  9. 2 tablespoons canola oil

The instruction how to make Carrot and walnut muffins

  1. Preheat oven to 200u00b0C. Lightly grease a 12-hole 1/2-cup capacity muffin pan.
  2. Combine flour, bicarbonate of soda, sugar and cinnamon in a large bowl. Stir in walnut and carrot. Make a well in the centre.
  3. Combine milk, egg and oil in a jug. Pour into well. Stir with a metal spoon until mixture is just combined.
  4. Spoon batter into muffin holes until two-thirds full. Bake for 18 to 20 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes. Turn onto a wire rack. Serve warm.

Nutritions of Carrot and walnut muffins

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