Warmed spiced carrot & pumpkin muffins

Brighten up those drab winter mornings with this tasty recipe from Local Food Surrey member Emma Fuller from Velvet Fig for warmed spiced carrot and pumpkin muffins. Using carrots, pumpkin puree and sunflower seeds, the muffins are best served warm with a big, steaming cup of coffee.

Ingredients

• 295 g plain flour
• 2 tsp bicarbonate of soda
• 2 tsp cinnamon
• 2 tsp mixed spice
• 1 tsp ground ginger
• 1 tsp ground nutmeg
• 150 ml sunflower oil
• 250 g light muscovado sugar
• 3 large eggs
• 1 tin pureed pumpkin
• 150 g grated carrots
• 100 g raisins, soaked in 1 tbsp brandy for 10 minutes

Preparation

1. Preheat the oven to 180/160 fan/gas mark 4.
2. Line a muffin tin with 12 tulip cases.
3. Soak the raisins in brandy.
4. Weigh out the flour, bicarbonate of soda and spices into a bowl.
5. Mix the oil, sugar and eggs and whisk until smooth.
6. Stir in the flour mix, carrots, raisins and pumpkin.
7. Divide the mixture between 12 cases.
8. Sprinkle with sunflower seeds.
9. Bake for approximately 30 minutes until a skewer comes out clean.