Carrot cake muffins

Preheat the oven to 180°C/350°F/gas 4.Lightly grease paper cases or 15cm folded squares of greaseproof paper with oiled kitchen paper and use to line a 12-hole muffin tin.Scrub the carrots, wash the apple and coarsely grate them into a large bowl. Crack in the eggs, add the flour, baking powder, milk, oil, sultanas, honey and cinnamon, and grate in a little orange zest. Stir with a fork until nicely combined.Divide the mixture evenly between the muffin cases. Sprinkle over the pumpkin seeds and bake for 35 minutes or until golden and cooked through. Leave to cool for at least 10 minutes before tucking in.