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Jamie says: "These muffins are a delicious way to pack more veg and fruit into lunchboxes – each one gives kids 1 portion of their 5-a-day". See method
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Preheat the oven to gas 4, 180°C, fan 160°C. 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 mins or until golden and cooked through. Leave to cool for at least 10 mins before tucking in.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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