Carrot and almond muffins

Preheat oven to 200C.

Sift 1 cup (150g) self-raising flour, ¼ tsp bicarbonate of soda and 1 tsp ground cardamom in a large bowl. Stir in 75g brown sugar, 150g carrots (about 2 medium, peeled and grated) and 60g almonds (chopped).

In a separate bowl, place 60g butter (melted), 1 egg and 90ml milk and whisk until smooth. Add butter mixture to carrot mixture and use a large metal spoon to stir until just combined. Spoon into 6 x 1/2-cup muffin pans (lightly greased) and bake for 25-30 minutes or until a skewer inserted in the centre comes out clean.

Set aside for 3-5 minutes, then cool on a wire rack.

Makes 6.

This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store