Recipe from Easy cakes and cookies
2 eggs
80g golden caster/granulated sugar
50ml vegetable or groundnut/peanut oil
150g wholemeal spelt flour
1 & 1/2 tsp baking powder
1 tsp ground cinnamon
1 small carrot, grated
1 small apple, peeled, cored and diced
20g pumpkin seeds
Topping
30g pumpkin seeds
light brown soft sugar, to sprinkle
+ a 6 hold muffin tin/pan lined with paper cases.
Preheat the oven 180°C, Gas 4.
Put the eggs, sugar and oil in a mixing bowl and mix well until you have a smooth liquid. Mix the flour, baking powder and cinnamon together in a separate bowl, then mix into the wet ingredients. Stir in the carrot, apple and pumpkin seeds until evenly mixed.
Fill each muffin case about two thirds full with batter. Scatter the pumpkin seeds for the topping over the muffins and finish with a sprinkling of sugar. Bake in the preheated oven for about 25 minutes. Do not be tempted to open the oven door halfway through baking as it might cause the muffins to sink. When they are ready, they should be well risen and springy to the touch.
