Carrot muffins | Moist and fragrant spelt muffins

Preheat the oven to 170 °C.

Sift the spelt flour into a larger bowl, add the cinnamon and baking powder, and stir. In another bowl, whisk together the honey, sunflower oil, vanilla extract, milk, and eggs. Next, coarsely grate the cleaned carrot (if it is too juicy, squeeze the water out of the grated carrot and discard it), combine the contents of both bowls, add the grated carrot to the resulting mixture, and stir until all ingredients are combined.

Divide the resulting batter into 6 non-stick or silicone muffin cups, place in the preheated oven, and bake for 20–25 minutes at 160–170 °C. Towards the end of baking, check with a skewer to see if the muffins are baked through – insert the skewer into the batter, pull it out, and make sure it is dry; if pieces of batter stick to the skewer, bake for a little longer.