Mini Carrot and Apple Muesli Muffins

These muffins came together the way a lot of good home baking does: a bowl of whatever was in the pantry, a couple of grated vegetables and fruit that needed using, and a gentle hand. The grated carrot and green apple do most of the work here. Carrot holds a surprising amount of moisture once it is grated finely, and the apple breaks down a little in the oven, so the crumb stays soft without any need for butter or a heavy hand with the oil.

A food fact worth knowing: green apples are tarter and firmer than red ones, which is why they hold their shape and give the muffins a bright edge. If you only have sweet apples, the batter will taste a little rounder, which is lovely too.

Some practical notes from my own kitchen. Sift the wholemeal self-raising flour even though it feels fussy. It lightens the bran so the muffins don't come out dense. When you add the wet mixture, stop folding as soon as the flour disappears. Overmixing is what makes muffins tough, and these are meant to be tender. Lumps are fine.

Keep an eye on the tin. The mini ones are done sooner than you might expect, so check them at the 25 minute mark and trust your nose as well as the clock. A skewer should come out clean from the middle.

Storage is easy. Once they cool, pop them in an airtight container at room temperature for a couple of days, or freeze them in a bag and pull out a few whenever you want one. They defrost in about twenty minutes on the bench. A mini muffin with a cup of tea makes a good mid morning bite, and they travel well in a lunchbox.

If you're after a more filling breakfast, serve two of these alongside a boiled egg or a spoon of plain yoghurt. For something sweeter on a slow weekend, the Chewy Apple Date Muesli Slice is a close cousin with the same cosy flavours, and a Soft Spiced Ginger Biscuits tin on the side makes a nice afternoon spread.