Carrot and muesli mini muffins

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150 gm self raising flour
150 gm mixed fruit muesli
180 gm carrots, grated (about 2 medium carrots)
100 gm brown sugar
½ tsp cinnamon
2 eggs
150 ml olive oil

1. Preheat oven to 180°C. Lightly oil a 24-hole mini muffin tin.
2. In a large bowl, combine flour, muesli, grated carrot, sugar and cinnamon. Mix to combine. Lightly whisk eggs and add to oil. Pour into carrot mixture and mix until just combined (don't overmix).
3. Spoon evenly into the muffin tin and bake in the preheated oven for 12-15 minutes or until a skewer inserted comes out clean.
4. Allow to rest in the tin for 5 minutes before turning out and cooling on a wire rack.

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