Ingredients

Method

1. Preheat oven to 200°C or 180°C fan-forced. Line a 12 muffin tray with muffin papers.
2. Place the liquids followed by the premix and grated carrot, blend into a mixing bowl fitted with a paddle mixer.
3. Blend on slow speed for 2 minutes and scrape down, let it rest for a few minutes to allow the water from the carrots to be released, so that batter will become thinner.
4. Scrape down and mix on low speed for a further 1 minute.
5. Pour batter into muffin papers and bake for 18-20 minutes or when skewer comes out clean.