SPICED CARROT AND APPLE MUFFINS

PREP: 10 MINS COOK: 20 MINS PLUS COOLING SERVES 9 PREP: 5 MINS COOK: 5 MINS SERVES 2

100ml rapeseed oil 100ml natural yogurt 50ml runny honey

2 eggs

1 tsp vanilla extract

200g self-raising flour

1 tsp bicarbonate of soda 1½ tsp ground mixed spice 1 apple, grated

1 carrot, grated

50g sultanas, raisins, chopped nuts or seeds (optional) 2 tsp rapeseed oil

1 red chilli, deseeded and thinly sliced

1 large garlic clove, sliced

2 large eggs

400g can black beans x 400g can cherry tomatoes tsp cumin seeds

1 small avocado, halved and sliced handful fresh, chopped coriander 1 lime, cut into wedges

Heat the oil in a large non-stick frying pan. Add the chilli and garlic and cook until softened and starting to colour. Break in the eggs on either side of the pan. Once they start to set, spoon the beans (with their juice) and the tomatoes around the pan and sprinkle over the cumin seeds. You’re aiming to warm the beans and tomatoes rather than cook them.

Remove the pan from the heat and scatter over the avocado and coriander. Squeeze over half of the lime wedges. Serve with the remaining wedges on the side for squeezing over.

Heat oven to 180C/160C fan/gas 4 and line a muffin tin with nine cases (alternatively, use squares of baking parchment). Mix the oil, yogurt, honey, eggs and vanilla in a jug. In a bowl, combine the flour, bicarb, mixed spice and tsp salt. Pour the yogurt mixture into the flour mixture and add the apple and carrot, as well as any extra ingredients you’re using. Mix with a spatula until well combined, then spoon the mixture into the muffin cases.

Bake for 20-22 mins, or until a skewer inserted into the middle of a muffin comes out clean. Leave to cool for at least 5 mins. Can be stored in a tin for three days or frozen for two months; defrost overnight before serving. For more, see the new issue of BBC Good Food out now or visit bbcgoodfood.com