Ingredients

  • 100g Neill’s Medium Wholemeal Flour
  • 100g Neill’s Self Raising Flour
  • 175g Light Muscovado Sugar
  • 1tsp Bicarbonate of Soda
  • 2tsp Mixed Spice
  • 2 eggs
  • 150ml Sunflower oil
  • 200g 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.