Carrot-orange whole-wheat muffins

Wash hands and preheat oven to 180°C/356°F. Line eight muffin wells with paper cups and wash and finely grate 150 g carrot. Clean utensils that contact raw egg (within the 15-minute preparation).

In one bowl, thoroughly combine 120 g plain flour, 80 g whole-wheat flour, 8 g baking powder, 2 g cinnamon and 1 g salt.

In another bowl, mix 50 g egg, 80 g plain yogurt, 100 ml orange juice, 45 ml oil and 60 g sugar. Stir in 150 g grated carrot.

Fold the dry ingredients into the wet mixture just until almost no dry flour is visible; do not overmix. Divide evenly among eight muffin wells, filling each about three-quarters full.

Bake on the middle rack at 180°C/356°F for about 20–24 minutes. Remove when tops are lightly browned and a skewer in the center comes out without wet batter. If wet, bake 2–3 minutes longer. Cool in tin for 5 minutes before removing. Never taste raw batter.