100g self-raising flour
1/2 tsp baking powder
1/2 tsp ground mix spice
100g caster sugar
75ml olive oil
50ml skim milk
1 egg, lightly beaten
1 large carrot, peeled and finely grated
a pinch of salt
Heat oven to 190°C/fan 170°C/gas 5.
Line 2 mini muffin trays with 20 mini paper cases.
Put the flour, baking powder, mixed spice, salt and sugar into a bowl. Add oil, milk, egg and carrots. Stir to combine. Stir gently till just combined and lumpy.
Put a heaped tablespoon of the mixture into each muffin case. The rule of thumb would be to make sure the paper case is 2/3rds full. Bake for approximately 12-15 minutes until risen and golden.
Cool on a wire rack and store in an air tight container for upto 5 days.