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Carrot muffins


Makes 12 large muffins



1 ½ cups oil

1 ½ cups sugar

4 eggs

2 ½ cups cake flour

2 teaspoons baking powder

2 teaspoons bicarbonate of soda

2 teaspoons cinnamon

1 cup chopped walnuts

3 finely grated carrots




Preheat the oven to 175 C (350 F). Cream together the oil, sugar and eggs. Add the dry ingredients and mix well. Add the grated carrots and nuts. Mix together. Fill greased or papered muffin trays ¾ full. Bake for 15- 20 minutes.

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