Carrot Muffins Recipe

Ingredients:

1 lb. bread flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
3 whole eggs
1 cup of vegetable oil
1/2 cup buttermilk
4 oz. SweetLeaf Stevia®
8 oz. fresh pineapple
12 oz. carrots
8 oz. walnuts

Method:

Combine oil, eggs, milk and SweetLeaf Stevia®. Sift all the dry ingredients together and add to first mix. Add pineapple, carrots and then fold in walnuts. Pipe into muffin pans and bake at 177C for 30 minutes. Makes 24 muffins.

Recipe courtesy of Skyline Country Club Executive Chef Issa Moussa.