CARROT & ZUCCHINI MUFFINS

This recipe was Angela Hartnett’s (Big Ange’s) when we used to make these for the breakfast basket at the Connaught in London. By far and away, these are the best muffins I have ever made or eaten. The muffin batter gets better with age, so let it sit overnight at least. It lasts three days in the fridge, so you can bake the muffins as you need them. Be careful though — they are slightly addictive, so the batter does not normally make it past a second day.

MAKES 12

120 g (4¼ oz) caster (superfine) sugar

125 ml (4 fl oz/½ cup) vegetable oil

2 eggs

130 g (4½ oz) plain (all-purpose) flour

1 teaspoon baking powder

1 teaspoon bicarbonate of soda (baking soda)

1 teaspoon mixed (pumpkin pie) spice

a pinch of sea salt

100 g (3½ oz) grated carrot

100 g (3½ oz) grated zucchini (courgette)

50 g (1¾ oz) sultanas (golden raisins)

rolled (porridge) oats, for sprinkling

In a large bowl, mix the sugar, oil and eggs together until the sugar dissolves. Add the flour, baking powder, bicarbonate of soda, mixed spice and sea salt. Mix in the carrot, zucchini and sultanas. Cover and leave the mixture in the fridge for a while; overnight is best.

When you’re ready to bake, preheat the oven to 200ºC (400ºF/Gas 6). Grease a 12-hole 125 ml (4 fl oz/½ cup) muffin tin.

Spoon the batter into the muffin holes, filling them about three-quarters full. Sprinkle with oats, then bake for 12–14 minutes, or until the muffins are a dark golden brown.

Leave to cool in the tin for a few minutes before turning out.

These muffins are best enjoyed while still warm, but will keep in an airtight container at room temperature for up to 3 days.