The Beat That My Heart Skipped – A blog dedicated to daily design inspirations. By Rohini Wahi.

With this weekend being the weekend of LOVE, I am bringing you a lovely Valentine recipe from the wonderful Salad Club Girls. Full on Valentine gestures aren’t everyone’s cup of tea, so we are steering clear of the candlelit meal for two with oysters, chocolate and red roses and going for a more ‘real’ parred down recipe for spoiling that special person in your life – Carrot and Ginger Muffins.

So what are you waiting for? Shop for any ingredients you need tomorrow and bake them on Sunday morning while your love still lays in restful slumber [you can prep the night before by weighing out and mixing the dry ingredients and grating your carrots and ginger, keeping them covered in the fridge over night]. Once cooked let them cool a little and serve them with coffee to your love with love. Job done.

So, I’ll hand you over to the Salad Club. May you all be lucky in love this weekend. Louise X

Salad Club Girls Carrot and Ginger Valentine’s Muffins

Ingredients

Makes 12 Muffins

2 carrots
A big knob of root ginger
2 handfuls of raisins
150g plain flour
100g wholemeal four
2 tsp ground cinnamon
2 tsp ground ginger
1 tsp baking powder
1 tsp ground allspice
1 tsp ground nutmeg
pinch of sea salt
3 eggs
2 tbsps groundnut oil
220g dark brown sugar or molasses [I used 110g of each]

[1] Preheat the oven to 180ºC. In a large bowl, mix together all the flour, baking powder, spices and salt.

[2] Grate the carrots and the ginger into a separate bowl then add the raisins, eggs, oil and brown sugar. Whisk it all together, pour into the flour mixture and gently fold everything together with a large metal spoon. Try not to overmix so the muffins stay light and bouncy.

[3] Arrange 12 muffin cases in a muffin tray [I think mine is for Yorkshire puddings actually but it has 12 holes and does the trick). Fill each case just over halfway and sprinkle with whatever you fancy on top. I topped all of them with poppy and nigella seeds and then some with dried cranberries and others with crushed up cashew nuts. Have fun with this bit – it depends on your mood and what you have in your cupboard. My toppings went down pretty well this morning, especially the crunchy cashews. Bake the muffins for 25-30 minutes then leave to cool.

Perfect for Valentine’s day breakfast with the papers and your perfect cup of coffee.