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180ml grapeseed oil
1 cup thick natural yoghurt
2 carrots, grated
1 sweet apple, grated
½ cup caster sugar
2 cups self-raising flour
1 tsp cinnamon, ground
½ tsp or ground nutmeg and ground ginger
a pinch of ground cardamon
Preheat oven to 180°C . Line a mini muffin baking tin with muffin papers.
Place the oil, eggs, yoghurt, carrot, apple and sugar in a bowl and whisk to combine.
Sift over the flour, cinnamon, ginger, nutmeg and cardamon and mix until combined.
Spoon the mixture into muffin papers.
Bake for 10 to 15 minutes or until a skewer removes clean when poked in.