Makes 12 Muffins
1 tsp vanilla extract
1½ cups grated carrot
½ cup chopped walnuts
2 scoops Happy Belly Fibre PHGG (optional)
1½ tsp gluten free baking powder
¾ cup raw sugar
½ cup sultanas
1 cup gluten free self-raising flour
½ tsp ground cinnamon
Preheat oven to 180ºC.
Lightly grease 12 cup muffin tin and set aside.
Place olive oil, sugar and vanilla extract into a bowl and beat with an electric mixer until well combined.
Add eggs and continue to beat until light and creamy.
Stir through carrot, sultanas and walnuts.
Sift flour, baking powder and cinnamon into the mixture, add Happy Belly Fibre PHGG and mix well.
Spoon mixture into lightly greased muffin tin, place in oven and bake for 15-20 minutes or until a skewer inserted into the muffins comes out clean.
Remove from oven and let the tin stand for 5 minutes before removing the muffins and placing them on a wire rack to cool.
These muffins are great to have as snacks.
You can store these muffins in the freezer for up to 3 months.