I wasn't sure about these when I first saw the recipe but they really are very good. they're not a very sweet muffin so if you've a sweet tooth you might like to add more sugar. I also sprinkled raw sugar on top to get a crunchy top which was nice.
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
Preheat oven to 200°C. Lightly grease a 12-hole 1/2-cup capacity muffin pan.
Combine flour, bicarbonate of soda, sugar and cinnamon in a large bowl. Stir in walnut and carrot. Make a well in the centre.
Combine milk, egg and oil in a jug. Pour into well. Stir with a metal spoon until mixture is just combined.
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.