Makes 9

Carrot and coriander muffins recipe

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Takes 45 minutes to make, plus cooling

2 tsp cumin seeds
175g carrots
50g pumpkin seeds
2 tbsp chopped fresh coriander
150g plain flour
100g wholemeal flour
1 tbsp baking powder
1 tsp bicarbonate of soda
1/2 tsp salt
200ml milk
1 egg, lightly beaten
4 tbsp olive oil

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1. Preheat the oven to 190C/fan170C/gas 5. Use 9cm x 10cm squares of baking paper to line 9 holes of a deep muffin tin. Put the cumin seeds in a frying pan and dry-fry over a high heat for a minute, until toasted. Tip into a large bowl.
2. Coarsely grate the carrot and add to the bowl, along with the pumpkin seeds and coriander. Sift in both flours, the baking powder, bicarbonate of soda and salt, and black pepper. Gently mix with the carrot.
3. Stir in the milk, egg and olive oil. Beat lightly with a wooden spoon until just mixed. Divide between the 9 lined muffin holes, filling each one about two-thirds full. Bake for 20-25 minutes, until risen and firm to the touch. Cool for 5 minutes, then turn out onto a wire rack. Serve hot or cold with crumbly cheese and chutney, if you like.

Nutritional info

Per serving: 204kcals, 9.9g fat (2g saturated), 6.2g protein, 24.1g carbs, 3g sugar, 1.2g salt

Chef's tip

These taste best eaten the day they are made. You can freeze them, wrapped in a plastic bag, for up to 1 month.

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