Carrot muffins

This recipe couldn't be easier to make and tastes light and delicious.  You will need a 12 hole muffin tin and a pack of paper muffin cases.

Heat the oven to 180c (or 160c if it has a fan) gas reg 4

• 175g dark brown sugar
• 100g wholemeal self raising flour
• 100g self raising flour
• 1tsp bicarbonate of soda
• 2 teaspoons mixed spice
• finely grated peel of 1 orange
• 2 eggs
• 150ml sunflower oil
• 200g carrots - grated

• Place one muffin case in each of the holes of the muffin tin
• Mix all the dry ingredients in a large mixing bowl along with the finely grated orange peel.
• Whisk together the eggs and oil then stir into the dry ingredients along with the grated carrot.
• Divide the mixture evenly between the 12 muffin holes and bake for approximately 20 minutes.  Slide a cocktail stick into a muffin, if it comes out clean they are cooked but if not leave in the over for a couple of minutes then repeat with a different muffin.
• When cooked remove from oven and leave to cool.

To top them, mix together 300g of cream cheese with 100g icing sugar and 1 tsp of vanilla essence, spread thickly on top of the muffins.