There are muffins... and then, there are Muffins.
No, this isn't about size and these don't even count as having the famed muffin top, but they are so delicious that I thought it would be unfair not to share them with you.
This one was obviously striked down with a big bite before I could take a picture, but it didn't seem to mind too much and smiled for the camera nevertheless.
Chinese Five-Spice Carrot Muffin
200 g of white flour
250 g brown sugar
50 g wheat germ
8 g of cinnamon
4 g of Chinese five-spice blend
5 g baking soda
2 g baking powder
4 g fine salt
140 ml of canola oil
6 medium sized carrots (grated)
Heat oven at 180 degrees Celcius.
Combine all the dry ingredients in a large bowl.
In a smaller bowl, beat the eggs and oil together.
Add the liquid ingredients and the grated carrot to the dry ingredients and stir gently with a spatula until almost all the dry bits are gone. If some are left, it's alright. Don't mix beyond this point!
Fill your greased muffin cups with spoonfuls of batter (I like to use paper cups for convenience).
Cook for about 25 minutes.