Categories: September

Ingredients

• 2 tsp cumin seeds
• 175g carrots
• 50g pumpkin seeds
• 2 tbsp chopped fresh coriander
• 150g plain flour
• 100g wholemeal flour
• 1 tbsp baking powder
• 1 tsp bicarbonate of soda
• 1/2 tsp salt
• 200ml milk
• 1 egg, lightly beaten
• 4 tbsp olive oil

Directions

1. Preheat the oven to 190˚C/fan 170˚C/gas 5. Use 9 × 10cm squares of baking paper to line 9 holes of a deep muffin tin. Put the cumin seeds in a frying pan and dry-fry over a high heat for a minute, until toasted. Tip into a large bowl.

2. Coarsely grate the carrot and add to the bowl, along with the pumpkin seeds and coriander. Sift in both flours, the baking powder, bicarbonate of soda and salt, and black pepper. Gently mix with the carrot.

3. Stir in the milk, egg and olive oil. Beat lightly with a wooden spoon until just mixed. Divide between the 9 lined muffin holes, filling each one about two-thirds full. Bake for 20-25 minutes, until risen and firm to the touch. Cool for 5 minutes, then turn out onto a wire rack. Serve hot or cold with crumbly cheese and chutney, if you like.

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