Carrot and Ginger Muffins

This evening we are having open house, so I got busy baking straight from work with a couple of inventions. this is the first of those.

In a large bowl mix together:
375g self-raising flour
220g caster sugar
half teaspoon nutmeg
half teaspoon cinnamon 

In a small bowl mix together:
90g melted butter
half cup sour cream
quarter cup milk
2 large eggs

Mix the wet into the dry then stir in:
three quarters cup grated carrot
quarter cup diced glace ginger

Divide the mixture between 12 muffin cases
Bake Gas 5/6 for 20-25 minutes
Leave in the tin for a few minutes before removing on to a wire rack to cool