Vegan carrot and ginger muffin

Ingredients

For 1 serving

• Carrots40 g
• Spelt flour30 g
• Soy milk30 ml
• Sunflower oil5 g
• Brown sugar10 g
• Ginger3 g
• Baking powder2 g

Contains: gluten, soy,

Method

1. Heat the oven to 180 °C (conventional) and put a paper case in a muffin tin.
2. Peel and finely grate the carrots; peel the ginger with the edge of a teaspoon and grate it finely.
3. In a bowl mix the soya drink with the sunflower oil and brown sugar.
4. Add the spelt flour, baking powder, carrot and ginger and stir only until the flour is moistened.
5. Spoon into the case and bake for 22 minutes, until the muffin is risen and golden and a skewer in the centre comes out dry.
6. Let it cool in the tin for 5 minutes before lifting it out.