Raisin Muffins




2 medium carrots, grated (130g)

2 medium eating apples, peeled and grated (170g)

100g ground almonds

60g raisins

1½ tsp mixed spice

1 tsp ground cinnamon

1 tsp baking powder

75g ricotta

3 eggs

2 tsp vanilla extract

125g cream cheese

2 tsp honey


Preheat your oven to 180°C (fan 160°C, gas mark 4) and line a 12-hole muffin tin with small muffin cases.

Place all the ingredients apart from 1 teaspoon of the vanilla extract, the cream cheese and the honey in a large bowl and beat with a wooden spoon until fully combined.

Divide the mixture equally among the muffin cases and slide into the oven. Bake the muffins for 25 minutes, by which time they will be cooked through and a little golden on the top. Leave to cool.

While the muffins are cooling, whip together the remaining vanilla extract, cream cheese and honey, adding a splash of water to slacken if needed.

When the muffins are totally cool, spread the cream cheese icing on top.