Moist Carrot Muffins
Super moist carrot muffins with the perfect hint of spice. The best accompaniment to your morning or afternoon tea.
1 cup caster sugar
2 cups Unga wa Dola Atta Mark 1 Flour
1/4 cup brown sugar
1 1/2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon powder
1/2 tsp ginger powder
1/4 tsp nutmeg
1/2 tsp salt
1 cup natural yoghurt
1/3 cup oil
1 1/2 cups carrots, grated
In a large bowl, mix together caster sugar, atta mark 1 flour, brown sugar, baking powder, baking soda, cinnamon powder, ginger powder, nutmeg and salt.
In another bowl, whisk together eggs, natural yoghurt and oil until combined.
Pour the mixture into the dry ingredients and use a spatula to mix. Don't over mix.
Once combined, add the grated carrots and fold in with a spatula.
Line a muffin tray with cake liners and scoop in the batter filling it 3/4 way up. Sprinkle some grated carrots on the top and lightly mix it in with a toothpick to prevent the exposed carrots from charring.
Bake in a preheated oven at 200C for 20 minutes. Cool completely before serving.