Name: Carrot and cinnamon cupcakes
Yield: 12
Ingredients: 150 g spelt flour; 100 g ground almonds; 75 g raisins; 2 tsp cinnamon; 1 tsp mixed spice; 1 tsp baking powder; 1 tsp bicarbonate of soda; 3 large eggs; 100 ml sunflower oil; 3 tbsp milk; 300 g carrots, coarsely grated; 150 g white soft cheese; Zest of an orange

Vegetarian

‘The carrot gives these sugar-free cupcakes a lovely texture and colour as well as providing plenty of fibre. The raisins and orange provide natural sweetness.’- (Dr Sarah Schenker, dietitian).

Servings: 12

Ingredients

150 g spelt flour
100 g ground almonds
75 g raisins
2 tsp cinnamon
1 tsp mixed spice
1 tsp baking powder
1 tsp bicarbonate of soda
3 large eggs
100 ml sunflower oil
3 tbsp milk
300 g carrots, coarsely grated
150 g white soft cheese
Zest of an orange

Instructions

Preheat the oven to 180C/Gas 4. Line a 12-hole muffin tin with paper cases.
Put the flour, almonds, raisins, cinnamon, mixed spice, baking powder and bicarbonate of soda in a large bowl and mix thoroughly. Make a well in the centre.
In a separate bowl, whisk the eggs, oil and milk together and stir in the grated carrot. Add the egg mixture to the dry ingredients, stirring to form a thick batter.
Spoon the mixture into the paper cases until they are two-thirds full. Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.
Stir the cheese and orange zest together and spread evenly over the cakes.