Carrot muffins

Homemade muffins are a brilliant healthy snack as you know exactly what has gone into them. Whilst there is sugar in the recipe, it has been reduced a little as the muffins are sweetened naturally by the carrot and tangerine. Perhaps this kind of recipe would have been made during the war when there was an abundance of carrots!

What you will need

90g self-raising flour
50g light brown muscovado sugar
50g carrot, grated
1tbsp sunflower seeds
½tsp poppy seeds
1 tangerine or similar, zest and juice
1 egg
50ml groundnut oil
50ml milk

How to do it

1. Preheat the oven to 200°C/gas mark 6. Line 6 deep muffin holes with paper cases.

2. Stir together the flour, sugar, sunflower seeds and poppy seeds and the tangerine zest.

3. Grate the carrots and add to the flour mixture.

4. Crack the egg into a jug, pour in the oil and milk and whisk everything together well until you get little bubbles in the surface.

5. Pour onto the flour mix, adding the tangerine juice, too. Stir together; making sure everything is evenly combined.

6. Spoon into the paper cases then bake for 15 minutes until springy to the touch.

   Substitute the carrot for beetroot – although it’s a bit messy!