Carrot and Ginger Muffins

Preheat the oven to gas mark 5 (190º C or 375º F).

Sieve the flour and salt into a bowl and add the sugar, grated carrot and dried ginger before mixing everything together thoroughly.

In a separate bowl, whisk together the orange juice, egg and melted butter/margarine.

Pour the liquid ingredients into the bowl with the dry ingredients and mix together quickly with a wooden spoon.

Spoon the muffin mixture into a prepared muffin tin and bake in the middle of the preheated oven for about half an hour, or until golden-brown on top.

When the muffins have baked, let them cool on a wire rack. I think they taste better when fully cooled (they’re a bit squishy when hot), and they taste even better the day after you make them.