150 g plain wholemeal flour

50 g granulated sugar

25 g dried skimmed milk powder

1 1/2 tsp baking powder

1/2 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp salt

125 ml vegetable oil

60 ml honey

60 ml maple syrup

2 eggs, lightly beaten

1/2 tsp vanilla essence

1 large apple

75 g carrots, peeled and grated

75 g raisins

 Preheat the oven to 180C/gas mark 4.  In a large mixing bowl, combine the flour, sugar, skimmed milk, baking powder, ginger, cinnamon and salt.

 In a separate bowl add the oil, honey, maple syrup, eggs and vanilla essence. Beat lightly with a whisk until blended. Add the grated apple, carrots and raisins and stir well.
 Fold in the dry ingredients until just combined. Do not over-mix or the muffins will become heavy.

 Line a muffin tray with paper cups/cupcake liners and fill until two-thirds full.

 Bake for 20-25 minutes.