Healthy and Tasty Carrot Muffins
190g (1 ¼ level cups) SR flour ¾ tsp ground cinnamon
⅛ tsp ground nutmeg 60g (¼ level cup) caster sugar
1 small carrot, grated 1 Tbsp orange marmalade
67mls (¼ cup) vegetable oil 30mls milk
1 egg, beaten 90mls orange juice
Preheat oven 200 C with the rack just below the middle. Line 6- hole muffin pan. Spray with cooking spray. In a medium glass bowl sift dry ingredients. Add carrot. In a small bowl mix together marmalade, vegetable oil, beaten egg, juice and milk. Stir wet ingredients into dry ingredients until just combined. DO NOT OVER MIX. Spoon mixture evenly into prepared muffin pan. Bake for 15 minutes. Stand muffins in pan for 5 minutes. Cool on a cake cooler. When cold pack into your container.