Carrot Bran Muffins

I have been known to call these 'Worthy but Dull Muffins'. I hadn't made them for several years, but then remembered them when there was a thing on the news this week about eating more fibre. These have plenty of fibre and they are surprisingly yummy when eaten fresh from the oven. Later the same day they're still ok, but the next day a bit meh.

5 oz wholemeal flour (or a mixture of plain and wholemeal)
1.5 tsp baking powder
0.5 tsp bicarb
pinch salt
2oz All Bran cereal
2 oz raisins
1.5 oz brown sugar
1 oz margarine or butter
2 eggs
150ml milk
4 oz grated raw carrot
0.5 tsp cinnamon
0.5 tsp mixed spice (more if you like it)

Preheat oven to 190 C. Mix together flour, bicarb, baking powder and salt, as well as the bran, raisins and spices.

In another bowl cream together the marg and sugar, beat in the eggs and milk, then fold in the flour mixture.

Finally stir in the carrot. If the mixture looks very wet, add a bit more flour until you get a sponge batter type consistency.

Spoon into muffin tins, preferably lined with silicone cases (they seem to stick to the paper ones), and bake for around 15 - 20 mins until a skewer comes out clean.

Eat on the day of baking, or they really do become Worthy but Dull muffins.