Carrot Muffins

Preheat oven to 200°C (180ºC fan forced).

Spray a muffin tin with oil or line baking tray with 12 muffin liners*.

Sift the flour, baking soda and cinnamon into a large bowl.

Crack the eggs into a small bowl and use a fork or whisk to beat the egg until the yolk and white are combined and the egg mixture is one colour.

Add the oil, milk and brown sugar and stir to combine.

Add the egg mixture to the flour mixture. Use the minimal amount of mixing to combine the ingredients. Overmixing can mean that your muffins might be tough, dense and not fluffy, or unpleasantly chewy.

Grate carrot using a box grater and add to the mixture. Add the sultanas. Stir just enough to combine.

Spoon the mixture into the muffin tin or muffin liners, filling them about half the way up.

Bake for 20 to 30 minutes or until golden.

Cool on wire rack.