Honey and Carrot Muffins

Ingredients

• 1 cup wholemeal self-raising flour
• 1 cup plain self-raising flour
• 1/3 cup plain flour
• 1/2 teaspoon mixed spice
• 1/2 cup firmly packed brown sugar
• 2 cups grated carrot (see tip)
• 1/4 cup honey
• 2 eggs, lightly beaten
• 1 cup buttermilk
• 1/3 cup vegetable oil

Method

1. Preheat oven to 200°C/180°C fan-forced. Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases.
2. Sift flours and spice into a bowl. Stir in sugar and carrot. Whisk honey, eggs, buttermilk and oil together in a jug. Add honey mixture to flour. Mix until just combined (do not over-mix).
3. Spoon mixture into muffin holes until three-quarters full. Bake for 25 minutes or until a skewer inserted in the centre of 1 muffin comes out clean. Cool in pan for 2 minutes. Turn out onto a wire rack to cool completely.

Notes

• 
  Tip: You will need 3 medium carrots.