220G SR FLOUR, 200G LIGHT BROWN SUGAR, 200ML MILK (I use soy or oats) half teaspoon baking powder and half teaspoon baking soda, 80ml vegetable oil (I use sunflower) 1 teaspoon vanilla extract, 1 teaspoon mixed spice (I always add some more!) 50g chopped walnuts (optional if you don’t like hazelnuts) 3 teaspoons of soft apple sauce, 2 small grated carrots. Combine all wet ingredients and mix and leave until other ingredients are ready, Add them all and mix well (I use a hand mixer but you can use a spoon.) Spoon into muffin tins (makes 18) and bake at 160 degrees not higher for 20 minutes (mine is a fan unsure of other alternatives). Let it cool, then squeeze out the buttercream.