Week 6 Dish 1: Vegan carrot raisin walnut muffins

It's my last week at my current placement. I'm quite sad because it's so close and convenient, and I feel like I've gotten to know the team so well! But I must move on...to surgery, with early mornings and a longer commute. Ah well!

This week I've started with more muffins! I love my muffins, fairly healthy, easy to take to work and quite filling too. I've been wanting to make these for a while but I keep buying exotic summery fruits that I have to use before they go rotten! Now that there's nothing exotic left (or not for a reasonable price anyway - I'm a student after all) I thought it's the perfect time for carrots to make an appearance. Again, an easy recipe with yummy results!

Makes 12
Ingredients
1 1/2 cups wholemeal flour
1/4 cup sugar
2 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp salt
2 tsp cinnamon
1/2 cup soya milk
3/4 cup unsweetened applesauce
1 tsp vanilla extract
1/2 cup raisins
2 cups grated carrots
1/2 cup chopped walnuts
Method

1. Preheat the oven to 180 degrees C and line a muffin tin.
2. In a large mixing bowl, mix together the flour, sugar, baking powder, bicarbonate of soda, salt and cinnamon.
3. Make a well in the centre and add the milk, applesauce and vanilla. Mix until just combined.
4. Add the carrots, raisins and nuts, and fold until uniform.
5. Put the batter equally in the 12 muffin cups and bake for 25-30 minutes or until a toothpick comes out clean.

Again these are really moist so store in the fridge after a couple of days if they haven't been eaten :D