This morning I looked at the bunch of carrots which stared forlornly back at me and thought I better make something with them before they end up in the composter, so I dug out my tried and tested recipe for these muffins. I always feel quite virtuous making them as they are pretty healthy and I’ve been working on reducing the amount of sugar. The recipe calls for 100g but I usually add between 50-70g, using the sultanas as a sweetener instead. They are also quick and easy to prepare, well apart from grating those carrots. The addition of wholemeal flour makes these muffins a little dense, so they are more like scones than light muffins.
Heat the oven to 190C/fan 170C/gas 5. Line a 12-hole muffin tin with squares of baking parchment, pushing them down to make little cases. Mix the dry ingredients together in a large bowl with a pinch of salt. Whisk together the wet ingredients with the carrots then stir this into the dry ingredients, but don’t overmix – it’s better if it’s a bit lumpy.
Spoon into the muffin tin and bake for 20-25 minutes until risen.