Nutty Carrrot and Ginger Muffins

After much debate in the staff room at work about what would work with 'peas' in  a muffin, I ended up craving carrot cake when I went shopping for ingredients today, so instead of a weird invention I went for a more traditional flavour of carrots, with a bit of ginger, and some chopped nuts! 

The pea muffins will have to wait a while longer.

In a large bowl mix together:
375g self-raising flour
100g soft brown sugar
120g caster sugar
half teaspoon ground ginger

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:
half cup chopped mixed nuts
half cup grated carrot

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

What fun it has been to be back in the baking box again this afternoon - it had been too long.