Carrot and Poppy Seed Muffins

A light and moist muffin....Mmmm .

• Ready In: 30 mins
• Yields: 8 muffins

Ingredients

• 150  g self raising flour, sifted
• 150  g brown sugar
• 1  teaspoon ground cinnamon
• 2  eggs, lightly beaten
• 1⁄2 cup canola oil or 1⁄2 cup  vegetable oil
• 2  cups  grated carrots (about 2 large carrots)
• 1 1⁄2 tablespoons poppy seeds

Directions

1. Pre heat oven to 180°C.
2. Combine all dry ingredients and carrots in bowl.
3. In separate bowl mix oil and eggs together, and then add to dry ingredients, mix till combined. (Don't over mix).
4. Divide the mixture into muffin tins that have been oiled lightly with cooking spray.
5. Bake in oven for 25 minutes or until skewer comes out clean.
6. Cool in pan for a few minutes before transferring to wire rack to cook.