Carrot and Walnut muffins

Makes 12

• 1 cup chickpea flour
• 2 ½ cups gluten-free plain pre-mix
• 2 tsp gluten-free baking powder
• 2 tsp bicarbonate of soda
• 1 tsp mixed spice
• 2 cups firmly packed brown sugar
• 3 cups grated carrot
• ½ cup chopped baking walnuts
• 4 eggs lightly beaten
• 1 cup olive oil
• 1 cup soya yoghurt

Method

1. Preheat oven to 190 Degrees Celsius. Lightly grease 2 x 6 cup capacity non-stick muffin trays
2. Put the flour, baking powder, bicarb, mixed spice, brown sugar, carrot and walnuts into a large bowl and mix to combine.
3. Combine the eggs, olive oil and yoghurt. Gently fold into the dry ingredients until well combined.
4. Divide the mixture among the muffin holes. Bake for 45 minutes or until a skewer comes out clean when inserted into the centre. Turn out on a wire rack to cool.