These little muffins are bursting with flavours. Enjoy them as a pudding or on their own as a snack and remember you’re helping your eye health with all those carrots!!
Mini Carrot and Orange Muffins
From 'The Detox Kitchen Bible' by Lily Simpson and Rob Hobson
Preheat the oven to 200oC and line a 12 hole mini muffin tin with paper cases.
Sift the flour and baking powder into a large mixing bowl and add the almonds, arrowroot, salt and spices and stir.
Put the egg whites, honey and oil in a blender or food processor and blitz until smooth and thickened.
Gradually stir the egg white mixture into the dry ingredients, then add the carrots and orange zest and mix thoroughly.
Fill the muffin cases to just over halfway.
Bake in the oven for about 35 minutes then transfer to a wire rack to cool.
Keep for about 3 days in an airtight container.