Quinoa Carrot Cupcake Muffins

cupcake cases, muffin or tart tray, grater, mixing bowl or kitchen processor

100g Doves Farm Organic Quinoa Flour
1 tbsp Doves Farm Baking Powder
1 tsp cinnamon
100g caster sugar
6 walnut halves
75g carrots, grated
1 egg
50ml oil
4 tbsp water
75g sultanas

200°C, Fan 180°C, 400°F, Gas 6.  

1. Pre-heat the oven.
2. Stand 6 cupcake cases in the holes of a muffin or tart tray.
3. Put the flour, baking powder and cinnamon into a bowl and stir to combine.
4. Stir in the sugar.
5. Cut the walnuts into small pieces.
6. Finely grate the carrots into a large bowl or kitchen blender and break the egg into the bowl.
7. Add the oil and water and beat together well.
8. Add the prepared flour and mix well.
9. Stir in the sultanas.
10. Divide the batter between the prepared cupcake cases.
11. Sprinkle the prepared walnuts over the top.
12. Bake for 25-30 minutes.