These week our very own kitchen goddess Beth, The Free Range Chef gives us her recipe for some very delissshh autumnal muffins…

These are dead good for freezing so you can make them in big batches and whip out for afternoon teas and picnics. Once you’ve made them a few times, you really can experiment with these speedy muffins, using up odds and ends from the fridge. I love them toasted with lashings of salty Ivy House Farm butter.

Copyright Alice Whitby

Carrot, Feta & Pumpkin Seed Muffins

Makes 12

200g self raising flour

100g spelt flour

½ tsp smoked paprika

100g parmesan or pecorino, coarsely grated

100g feta, crumbled

1 egg

250g whole milk yoghurt

100g butter, melted

200g carrots, coarsely grated

50g pumpkin seeds

a handful of dill, chopped roughly

How to…

Heat the oven to 200C/400F/gas mark 6 and grease the cups and top of your muffin tin.

In a large bowl, mix together the flour, paprika and cheeses.

In another bowl mix the yoghurt, egg and melted butter with a fork until combined.

Fold the wet stuff in to the dry stuff then add grated carrot, dill and pumpkin seeds until just combined.

Spoon the batter into the muffin tin and bake for about 20 minutes on the middle shelf.

Take out and leave to cool in the tin for 10 minutes then turn upside down on to a wrack to finish cooling before devouring.