Carrot Muffins

Preheat oven to 400F, prepare pans. Beat together the eggs, sugar, oil and yoghurt. Add the carrot and walnuts. Fold in the previously combined dry mix. Place in muffin pans and bake for 20-25 mins. Makes 12. Variations: Carrot and Honey: Omit the sugar and add 1/2 cup honey to the wet mix. Increase the cinnamon to 2 tsps. Carrot and Pineapple: Omit the yoghurt from the wet mix and add 1 cup crushed pineapple. 1/2 cup currants may be added to the wet mix if desired. Carrot and Sesame: Replace the walnuts with 1/2 to 3/4 cup toasted sesame seeds and 1/2 cup sultanas (golden raisins). Zucchini: Substitute grated raw zucchini for grated carrot in any of the above recipes. Add 1 tsp of vanilla essence to the wet mix.