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Makes 6 Prep time 15 minutes Cooking time 15 minutes 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! Ingredients: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
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 carrot 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.
5. 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! Also, use wholemeal flour to make these muffins extra healthy. Use any seeds you may have like hemp, pumpkin, pinenuts or linseed. Seeds contain lots of good oils and protein, too.
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