Carrot Muffin

Sieve the baking powder, soda, and cinnamon into a mixing bowl, then add the flour and gently mix together.

Combine the honey and the oil in a deep bowl and gently whisk together, till the honey releases, and the two liquids combine.

Add the vanilla, and mix through, then the eggs. Pay careful attention not to over work, as the final product will suffer.

Mix till you have reached the consistency and look of a deep caramel.

Add the dry ingredients and gently fold together, till smooth and no lumps, this should only take a minute or so.

Finally add the carrot and fold through till combined.

Cover the bowl with plastic wrap and store in the refrigerator overnight. This will allow the flavors to combine very nicely.

Pre – heat the oven to 215c, line a muffin tin with papers and spray with a non stick spray.

Spoon the batter into the papers, leaving sufficient room for the muffin to rise.

Reduce the heat in the oven to 165c, place the trays in the oven and bake for approximately 45mins, or until a skewer inserted in the center of a muffin comes out clean.

Remove the tray and set on a cooling rack till completely cool.