Carrot spiced muffins

This month we've stripped it back a bit, instead of making a meal we've chosen a more novice friendly recipe. These delicious (and Vegan friendly) muffins are a great savoury addition to your lunch or make a great healthy afternoon snack.  These can also be saved in a sealed container for several days…if they last that long!

Makes 8-10 muffins

• 200g wholemeal flour
• 60g soya margarine
• 100g carrots
• 50g onions
• 50g walnuts
• ½ tsp ground cardamom
• ½ tsp ground cinnamon
• ½ tsp ground cumin
• pinch of chilli pepper
• 1 ½ tsp salt
• 2 tsp baking powder
• 120ml almond milk

1. Preheat the oven to 200 °C.
2. Peel the carrots and finely grate.
3. Coarsely chop the walnuts.
4. Finely chop the onions.
5. Mix the almond milk and the soya margarine together with a whisk.
6. Add in the flour and the spices.
7. Fold in the carrots, onions, walnuts and baking powder.
8. Place in muffin cases in a muffin tin and fill muffin cases to close to the brim.
9. Bake at 200 °C for around 25 minutes or until the muffins come out clear when punctured with a skewer.