Spicy Carrot Muffins

2 and 1/2 cups whole wheat or all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 cup finely grated carrot
1/2 cup diced green pepper
3 large red chili, removes seeds and thinly slice
1 tsp salt
1/4 cup oil
1 and 1/2 cups yoghurt
1/2 red pepper sliced in long strips

Method

Preheat the oven to 350 F. Lightly grease muffin tin with oil. Shift flour, baking powder, baking soda. Add salt. Add carrot, chilli, and green pepper to flour, then add oli and yoghurt. Mix until well combined.
Spoon into the prepared muffin tins taking care to fill the tins completely. Garnish with red pepper strips and bake for 30 minutes, or until the muffins spring back when lightly touched. Allow to cool for five minutes and then remove. Cool on cake rack.

Makes 8-10 muffins