Mini Carrot Muffins

Ingredients

• 80g low fat spread
• 80g caster sugar
• 3 eggs
• 150g carrots
• 100g flour
• 1 tsp baking powder
• 1 tsp ground cinnamon

Cooking Instructions

1. Preheat the oven to 150C, 300F, Gas Mark 2. Using an electric whisk, beat together the low fat spread, sugar and eggs. Chop the carrots into chunks and blend in a food processor until ground down.
2. Add to the mixture along with the flour, baking powder and cinnamon.
3. Pour into a lightly greased mini muffin mould and bake in a preheated oven for 30-35 minutes until well risen. Serve warm.

Tips

For an extra treat top these mini muffins with a little lemon or orange icing.