Gluten-free orange and carrot muffins

1. Preheat oven to moderate, 180°C. Lightly grease a 12-hole muffin pan.
   
   
2. Sift flour into a large bowl. Using your fingertips, rub margarine into flour until mixture resembles breadcrumbs.
   
   
3. Stir in sugar, sultanas, carrot, orange zest and juice, eggs and honey until just combined.
   
   
4. Spoon mixture evenly between recesses until 2/3 full. Bake for 15-20 minutes, until cooked when tested. Allow to cool in pan for 5 minutes before turning onto a wire crack to cool completely. Store in an airtight container.

• Use oil in place of margarine to make these muffins lactose-free as well as gluten-free.