Carrot muffins

Carrots are healthy orange, sweet and crunchy root vegetables eaten raw or cooked promoting complex such as beta-carotenes, vitamin A, minerals and anti-oxidants and high in fibre and sugar content. Carrots can be shredded, chopped, juiced, roasted, boiled, steamed, stir-fried, grilled and they line-up up with nearly any vegetable companion. Carrots also increase the nutritional value of soups, stews and salads. The flavour of cooked carrots is enhanced by herbs such as spearmint, marjoram, bay leaf, thyme, grated ginger root, chopped chives, dill or parsley. To sweet enhance carrots, use honey, maple syrup or sugar.

Ingredients make 12

240 g vegetable oil

320 g brown sugar

3 eggs (150g)

240 g wholemeal flour

100 g plain flour

4 g baking powder

4 g mixed spice

200 g shredded carrot

Method

Preheat oven to 180ºC. Mix together oil, sugar and eggs in a bowl until combined. Blend wholemeal flour, plain flour, baking powder and mixed spice. Fold in carrots, mix until smooth and scoop or pipe mixture into a paper cup filled muffin tray. Bake for approx. 25 minutes.

Note: Try other vegetables such as zucchini.