Ingredients
| 500g Crème Muffin Mix |
| 500mL Canola Oil |
| 210mL Water |
| 1/2 Cup Chopped Walnuts |
| 2 Grated Carrots |
| 1tsp Cinnamon |
Method
- Preheat oven to 200°C or 180°C fan-forced. Line a 12 muffin tray with muffin papers.
- Place water and oil into mixing bowl, followed by the Crème Muffin Mix. Using a beater attachment on an electric mixer, beat on low speed until combined. Scrape edges of bowl and beat on medium speed for 3 minutes.
- Stir through walnuts, carrots and cinnamon until combined.
- Pour batter into muffin papers and bake for 18-20 minutes or when skewer comes out clean.
These instructions may vary depending on the equipment used.