Ingredients

  • 100g Neill’s Medium Wholemeal Flour
  • 100g Neill’s Self Raising Flour
  • 175g light Muscovado sugar
  • 1 teaspoon bicarbonate of soda
  • 2 teaspoons Mixed Spice
  • 2 eggs
  • 150 ml sunflower oil
  • 200 g carrots, grated
  • 70g pumpkin seeds, toasted.
  • Zest & juice of 1 orange

Method

Preheat oven at 180oC/160C Fan/Gas 4 and line a 12-hole muffin tin with cases.

  1. Lightly toast the pumpkin seeds in a dry, heavy skillet and set aside.
  2. In a large bowl mix the flour, sugar, bicarbonate of soda, mixed spice, orange zest & juice.
  3. Whisk together the eggs and oil.
  4. Stir into the dry ingredients with the grated carrot and ¾ of the pumpkin seeds.
  5. Divide the mixture between cases, share and sprinkle the remaining pumpkin seeds to the  tops of the mixture.
  6. Bake for 20-22 mins or until a skewer poked in comes out clean.
  7. Transfer to a wire rack to cool.
  8. Delicious as they are or sprinkle with a little icing sugar to serve.

 

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