Wholemeal Carrot, Date & Poppy Seed Muffins

I find bought muffins rarely satisfying, as they are too cakey, sweet or full of life-prolonging preservatives.  Muffins can be whipped up in less than 30 minutes from start to finish, using two mixing bowls and a muffin tin.  They freeze well and will keep in an airtight container for about 5 days.  Not that I don't like a chocolate muffin, but these wholemeal carrot muffins are really satisfying and full of natural sweetness.

500g carrots, peeled, boiled and drained
150ml vegetable oil
250ml semi-skimmed milk
2 eggs, lightly beaten
1 tbsp runny honey
400g wholemeal plain flour
2 tsp baking powder
1 tsp bicarb soda
2 tsp poppy seeds
100g soft brown sugar
1/2 tsp lemon zest
100g dates, chopped

Pre-heat oven to 190C.  Mash or whiz up the carrot to a puree and combine with other wet ingredients.

Combine all the other ingredients in large bowl, then pour in the carrot mixture, stirring until well combined.

Working quickly (the raising agents activate when meeting the liquid), pour the batter into a non-stick or greased 12 hole muffin tin.

Bake for 20-25 minutes until golden.  Remove from oven and gently take out muffins onto a wire rack (otherwise they will steam on the bottom).

Makes 12.