Moist Carrot Muffins
Super moist carrot muffins with the perfect hint of spice. The best accompaniment to your morning or afternoon tea.
Ingredients
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
2 eggs
1 cup natural yoghurt
1/3 cup oil
1 1/2 cups carrots, grated
Instructions
1
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.
2
In another bowl, whisk together eggs, natural yoghurt and oil until combined.
3
Pour the mixture into the dry ingredients and use a spatula to mix. Don't over mix.
4
Once combined, add the grated carrots and fold in with a spatula.
5
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.
6
Bake in a preheated oven at 200C for 20 minutes. Cool completely before serving.
