Carrot and Ginger Muffins (vegan)

DSCF5718.JPGMakes approx. 12. These are pretty gingery, but if you're less fond of it than I am you could happily leave it out.

1 cup wholewheat spelt flour ½ cup white plain (all purpose) flour ½ cup rolled oats 2/3 cup sugar 1tsp bicarbonate soda (baking soda) 1tsp cream of tarter 2tsp ground ginger 1tsp ground cinnamon 1 cup grated carrot 1/4 cup chopped crystallised ginger 1 un-waxed orange ½ cup oat milk or other milk ¼ cup sunflower oil

Pre-heat oven to 180˚ C / 350˚F. Mix dry ingredients in a large mixing bowl and add zest of the orange.

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Whisk milk, oil and orange juice together and stir into dry ingredients. Stir into dry ingredients until just combined. Divide evenly between paper muffin cases in a muffin tray and bake for 25-30 minutes until a skewer inserted comes out clean. Listening to my mother and writing up recipes for the things I bake anyway. It certainly makes for blog material when I'm busy pattern writing. Enjoy!

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Glimpses of a slow day

Cake!