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.