Carrot Muffins

Ingredients:

• 2 cups flour
• 1/3 cup sugar
• 2 teaspoon baking powder
• 1 teaspoon baking soda (bicarbonate soda)
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 cup buttermilk
• 2 tablespoons melted margarine
• 3 tablespoons golden or maple syrup
• 2 eggs (beaten)
• 2 cups grated carrots
• 1 teaspoon grated lemon zest (the yellow skin part of the lemon)

Method:

1. Preheat oven to 200ºC (400ºF)
2. Coat a 12 cup muffin tin with cooking spray or margarine
3. In a bowl, combine flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt.
4. In a separate bowl, whisk together buttermilk, oil, syrup and eggs.
5. Add the buttermilk mixture to the dry ingredients, mix until combined.
6. Fold in carrots and lemon zest.
7. Divide batter evenly among the 12 muffin cups.
8. Bake 20min or until golden brown.
9. Allow muffins to cool in the pan for 5 minutes.
10. Remove from pan and allow to cool completely before serving.  The muffins continue to cook for a while after leaving the oven.