carrot and coriander muffinsrating:
2 tsp cumin seed
50g pumpkin seeds
2 tbsp chopped fresh coriander
150g plain flour
100g wholemeal flour
1 tbsp baking powder
1 tsp bicarb
0.5 tsp salt
some black pepper - doesn't list it on ingredients but is mentioned in recipe
200 ml milk
4 tbsps olive oil
preheat oven to Gas 5. Line 9 holes of a deep muffin tray.
dry fry the cumin seed until toasted. Put into a large bowl, and add the carrot (coarsely grated), the pumpkin seeds and coriander.
sift and add all other dry ingredients.
add milk, egg and oil, stirring lightly until just mixed.
fill each muffin hole 2/3rds full. Bake for 20 - 25 minutes until risen and firm. Cool 5 minutes, turn onto wire rack. Best the day they're made but can be frozen.