Ivo's Carrot Buns

These super-healthy muffins are quick to throw together and make a perfect breakfast of afternoon snack. They're light and fluffy, with a crusty top that kids (and parents) will love!


1 Large Egg

2/3 cup runny honey (reduce honey for a less sweet result)

1/4 neutral vegetable oil (such as sunflower seed or rapeseed oil)

1 cup of all-purpose flour

2 1/2 tsp baking powder

1/2 tsp of fine sea salt

1/2 tsp ground cinnamon 

1/2 tsp ground nutmeg 

Pinch ground allspice 

Pinch ground cloves 

Pinch ground ginger 

Pinch ground coriander 

Pinch ground mace

1 1/3 cups grated carrot 

1/3 cup raisins

Combine the egg, honey and oil in a large bowl and use an electric whisk (or vigorously hand-whisk) to beat for two minutes.

Sift the dry ingredients (flour, baking powder and spices) together and fold into the egg mixture.

Add the raisins and carrot and mix to combine.

Bake in an oven pre-heated to 340F for 15 minutes until risen and lightly browned

* This version has been adapted from a recipe by Max Lamb and Gemma Holt to conform to Imperial measurements and  ingredients readily available in the US.