Carrot cake muffins
- 100ml rapeseed oil
- 50g light brown sugar
- 50g maple syrup
- 2 eggs, beaten
- 2 carrots, peeled and grated
- Juice and zest 1 small orange
- 125g self-raising flour
- 1tsp cinnamon
- 4 cardamom pods, finely ground
- 3tbsp sultanas
- 2tbsp oats
Preheat oven to 180C/ 160C Fan/Gas 4. Put 12 cupcake cases into the holes of a muffin tray.
Whisk together the oil, sugar and syrup until pale. Gradually add the eggs – whisk until light and fluffy.
Add the carrots, orange juice and zest. Sift the flour, cinnamon and cardamom into the cake batter. Stir in the sultanas. Whisk for 1 min, then spoon into the cases. Sprinkle with oats.
Bake for 20-25 mins until a knife comes out cleanly when inserted into the muffin. Serve hot or cold.