Banana, Raisin and Cinnamon Muffins (makes 12)

These are lower in fat then regular muffins but are wonderfully moist and moreish.  They are best eaten warm from the oven, but will keep for up to two days in an airtight container.

250 gr (9 oz) self-raising fluor

2 tsp baking powder

1 tsp ground cinnamon

50 gr (2 oz) light muscovado sugar

1 large ripe banana, peeled and cut into small chunks

1 large carrot, peeled and grated

73 gr (3 oz) raisins

250 ml (9 fl oz) skimmed milk

1 large egg

25 gr (1 oz) butter, melted

2 tbsp demerara sugar

1 tbso pine nuts

salt

You will also need:

a 12 hole nonstick muffin tin, lined with greaseproof muffin cases (or just lighly oiled)

Preheat oven to 200ºC.  Sieve the fluor, baking powder and ground cinnamon into a large bowl with a pinch of salt.  Stir in the muscovado sugar, banana, carrot and raisins and then make a well in the centre.

In a jug, beat together the milk, egg and butter.  Pour into the well and gently fold into the fluor, being careful not to overmix as that will make the muffins heavy.  Divide the mixture between the 12 holes of the muffin tin.  Sprinfle a little demerara sugar and a few pine nuts over each muffin.

Bake for 20 minutes.  Cool for 5 minutes, then turn out on a wire rack.