Spiced carrot & apple muffins

• rapeseed oil↗100ml ml
• natural yogurt↗100ml ml
• runny honey↗50ml ml
• eggs↗2
• vanilla extract↗1 tsp tsp
• self-raising flour↗200g g
• bicarbonate of soda↗1 tsp tsp
• ground mixed spice1½ tsp tsp
• apple↗1

  grated

• carrot↗1

  grated

• sultanas↗50g g

  raisins, chopped nuts or seeds (optional)

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4 and line a muffin tin with nine cases (alternatively, use squares of baking parchment). Mix the oil, yogurt, honey, eggs and vanilla in a jug. In a bowl, combine the flour, bicarb, mixed spice and ¼ tsp salt. Pour the yogurt mixture into the flour mixture and add the apple and carrot, as well as any extra ingredients you’re using. Mix with a spatula until well combined, then spoon the mixture into the muffin cases.

2. 2

   Bake for 20-22 mins, or until a skewer inserted into the middle of a muffin comes out clean. Leave to cool for at least 5 mins. Can be stored in a tin for three days or frozen for two months; defrost overnight before serving.