2 cups self-raising flour
1/2 cup rolled oats
1 teaspoon cinnamon
1 teaspoon nutmeg
2 carrots, grated
1 knob (about 2cm) of fresh ginger, grated
1 tablespoon butter or margarine, melted
1 tablespoon honey
1 egg, whisked
1 cup milk
Pre-heat an oven to 180 degrees and grease a muffin tray.
In a large mixing bowl combine flour, oats, cinnamon and nutmeg. Add grated carrot and ginger and mix to combine. In a separate small bowl whisk together melted butter, milk, honey and egg. Add wet mixture to dry mixture and combine well. Spoon the mixture into the muffin tray and bake for about 20mins on until muffins begin to golden and are firm to the touch.
Perfect for lunchboxes, freezer friendly