Carrot cake breakfast muffins

Preparation

Wash and finely grate the carrots. Roughly chop the pecans.

Method

1. 1 Preheat the oven to 180°C, gas Line a 12-hole muffin tin with eight paper cases or, if you don’t have any, grease eight of the holes lightly with some oil.
2. 2 Stir the grated carrot, cinnamon, chia seeds, honey, oats, pecans, blueberries or sultanas, oil and eggs together in a mixing bowl and set aside for 5 minutes so that the chia seeds swell up. Mix the flour and baking powder together in a second bowl.
3. 3 Quickly stir the carrot mixture into the dry ingredients, being careful not to over-mix or the muffins will be heavy
4. 4 Divide between the eight muffin cases or the greased holes and bake for about 15-18 minutes until risen, golden and springy to the touch. Set aside for five minutes before turning out of the tin, onto a wire rack, to cool completely.