I sometimes make these without walnuts because the children go to nut-free school and Childcare, but occasionally it is nice to make this version; it’s a bit more speccy.

::1 cup grated carrot
::1/2 cup chopped walnuts
::2 cups wholemeal SRF
::1 cup brown sugar
::1/2 cup golden syrup
::2 eggs
::1 cup milk
::3 Tbsp vegetable oil

::Mix dry ingredients together
::Mix wet ingredients together
::Blend wet ingredients into dry ingredients but do not overmix.
::Spoon mixture into greased muffin pan (I like to plop one Tbsp into each muffin cup)
::Bake in a hot oven (220) for 15 minutes or until golden brown.

Bon appetit!