Carrot & Raisin mini Muffins (St Edmundsbury healthy eating week recipe)

Ingredients
280g self raising flour
1 teaspoon bicarbonate of soda
2 teaspoon ground cinnamon
1 egg
80ml milk
30ml honey
120g soft brown sugar
340g carrot finely grated
1 teaspoon Vanilla extract
90ml vegetable oil
85g raisins

Method
1. Line tins with small paper muffin cases. Pre heat oven to 190°C/375°F/Gas5.
2. In a large bowl sift together the flour, bicarb of soda and cinnamon.
3. In a separate bowl beat the egg with a fork, add milk, honey, sugar, vanilla and vegetable oil.
4. Peel the carrots and grate finely, add to the liquid mixture and stir well.
5. Pour all the liquid mixture into the dry. Stir until just combined so no flour can be seen, finally add the raisins DO NOT OVERMIX!
6. Spoon the mixture into the cases using a teaspoon.
7. Bake for approx 10-15 minutes until golden (the tops of the muffins should spring back when pressed gently).
8. Cool on a wire rack.