VIRTUOUS CARROT CAKE MUFFINS

It’s important to choose low sugar options if you are diabetic, though you don’t want to deprive yourself completely! These muffins keep the sugar content low, at roughly 2tsp per muffin. And remember, you can freeze them, ready to thaw out when you fancy a treat.

Preparation: 15min Cooking: 30min

INGREDIENTS (serves 9)

◆ 200g plain flour

◆ 2tsp baking powder

◆ 100g light muscovado sugar

◆ 1 large egg

◆ 1tsp vanilla extract

◆ 1tsp finely grated orange zest

◆ 100ml semi-skimmed milk

◆ 50g low-fat spread, melted

◆ 250g carrots, finely grated

◆ 50g sultanas For the topping:

◆ 125g reduced-fat soft cheese

◆ 3tsp finely grated orange zest

1 Preheat the oven to 200°C, Fan Oven 180°C, Gas Mark 6. Put 9 paper muffin cases into a muffin tin.

2 Put the flour and baking powder into a large mixing bowl. Stir in the sugar.

3 Beat together the egg, vanilla extract, orange zest, milk and melted low-fat spread. Add to the dry ingredients with the grated carrots and sultanas and stir until just combined. Avoid over-mixing.

4 Share the mixture between the paper cases. Bake for 25-30min until risen and golden. Cool on a wire rack.

5 Top each muffin with low-fat soft cheese and sprinkle with orange zest. Cook’s tip: The secret of successful muffins is to avoid over-mixing when adding wet ingredients to the dry ones.