Carrot & Poppy Seed Muffins

Carrots are on special at The Fresh Ingredient from 20-23 October, so thought I would share this recipe.
The recipe was originally given to me by a friend (can't remember who or when), I have amended for my own taste & now don't have the original recipe.
Makes 12 mini muffins & 6 regular muffins, perfect for toddlers & lunch boxes.

Ingredients
150g organic self-raising flour, sifted
165g brown sugar
1 tsp Herbies ground cassia bark (or ground cinnamon)
2 free-range eggs, lightly beaten
80ml extra virgin olive oil
4 medium carrots peeled & finely grated
1 1/2 tbs poppy seeds

Method
Preheat oven to 180°C. Place cases in a 12 hole mini muffin pan and a 6 hole regular muffin pan. Combine the self-raising flour, brown sugar and cassia in a bowl.
Combine the eggs and olive oil. Stir wet ingredients through the dry ingredients until combined. Add carrot & poppy seeds to the mix and stir until well combined.
Divide the mixture among the muffin pans. Bake for 25-30 minutes or until a skewer comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack to cool.
These keep for 2-3 days in a sealed container, but can be wrapped & frozen individually & placed in lunch box - they'll defrost by lunchtime.