Orange and Carrot Muffins

INGREDIENTS:

• 2 cups self raising flour (use GF is needed although I have not tried this yet)

• 1/2 tsp bicarb soda

• 1 tsp cinnamon

• 1/2 tsp ginger

• 1 small carrot grated

• Zest and juice of 1 orange

• 1/4 cup EVOO

• 1/3 cup maple syrup

• 1 tsp vanilla extract

• 3/4 cup almond milk (or milk of choice) *you may need a touch more if using GF flour

• 2 eggs, whisked

METHOD:

1. Preheat your oven to 180 degrees C and grease a silicone muffin tray.

2. In a mixing bowl, sift in the flour, bicarb, cinnamon and ginger. Whisk to combine.

3. In a separate bowl, whisk together the milk, eggs, maple syrup, olive oil, orange zest, juice and vanilla extract.

4. Pour mixture into the dry ingredients along with the grated carrot. Fold the mixture carefully until combined. Be careful not to work the mixture too much.

5. Pour into the silicone moulds and place in the oven and bake for around 20 minutes or until a skewer comes out clean.

6. Allow to cool slightly before removing them from the moulds and placing them on a cooling rack.

7. Keep in an airtight container for 2-3 days or in the fridge upto 5. Can be frozen.

GFO, DF + V - makes around 8-12 depending on size of moulds