Ginger cake made with three types of ginger and a wonderful mix of dark treacle and golden syrup
We are deeply saddened by the passing of Her Majesty Queen Elizabeth II.
Our thoughts are with the The Royal Family at this incredibly sad time as we join the nation in mourning the loss of our beloved Sovereign.
May she rest in peace.
Prep time: 15 mins
Cooking time: 25 mins
Oven temperature: GM 4 / 180 C / 350 F
Makes 12 muffins
265g Shipton Mill organic white self-raising flour
1/2 teaspoon bicarbonate of soda
100g carrots peeled and halved.
150g caster sugar
150 ml light olive oil
1 tsp vanilla essence
80g silken tofu
50g blueberries (if using frozen, the colour will run a bit, but the muffins taste just as good!)
Preheat the oven. Line a 12 cup muffin tin with paper liners.
Mix flour and bicarbonate of soda in a medium-size bowl and set aside.
Place carrots into a blender and secure lid.
Blend for 6-7 seconds until very finely chopped. Stop machine and remove lid.
Add the tofu, banana, vanilla essence, sugar and oil to the carrots and secure the lid.
Blend for about 30 seconds until thick and creamy.
Pour the carrot mixture into the flour mixture and fold to combine.
Fold the blueberries into to mixture.
Spoon the mixture into the muffin cases.
Bake for about 25 minutes until risen and golden brown.
Transfer to a wire rack to cool.
Added by: RAD
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
Once new additions can be welcomed, if you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.
It's very easy, just click here to visit your " My Shipton Mill" page to get started.