I do.
2 eggs
200g soft light brown sugar
80ml sunflower oil
260g plain flour
2 tspn baking powder
2 tspn cinnamon
80ml natural yogurt
1/2 tspn vanilla extract
120g shelled walnuts, chopped
250g carrots, grated
120g courgette, grated
a 12 hole muffin tray, lined with paper cases
Preheat oven to 170 C, 325 F, Gas 3
Put eggs, sugar and oil in an electric mixer with a paddle attachment (or use a handheld electric whisk)
Beat on a slow speed until well combined.
In a separate bowl, sift together the flour, baking powder and cinnamon. Then add the egg mixture.
Beat until everything well incorporated.
Add the yoghurt and vanilla. Mix until well combined.
Stir in the walnuts, carrot and courgette with a wooden spoon until evenly dispersed.
Spoon the mixture into the paper cases until 2/3 full.
Bake in the oven for 20-30 mins, or until deep golden and the sponge bounces back when touched. A skewer inserted into the centre should come out clean.
Leave the muffins to cool slightly in the tray before turning out onto a wire rack to cool completely.