Prep: 10 minutes
Cook: 20-22 minutes
Makes: 12 muffins
175g self-raising flour
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp bicarbonate of soda
100g light brown sugar
3 tbsp golden syrup
150ml sunflower oil
150g carrots, peeled and grated
50g apple, peeled, cored and grated
- Preheat the oven to 200°C/400°F/Gas 6. Line a muffin tin with 12 paper cases.
- Sift the flour, spices and bicarbonate of soda into a bowl, then add the sugar. In a separate bowl, combine the eggs, syrup and oil, then pour them into the bowl with the dry ingredients.
- Whisk until smooth. Stir in the carrot, apple and sultanas.
- Spoon the mixture into the muffin cases. Bake for 20–22 minutes, until the muffins are well risen and golden brown. Allow the muffins to cool in the tin for about 10 minutes, then transfer to a wire rack to cool.
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