1 Put the bran cereal and milk into a mixing bowl and stir just to mix. Leave to soak for 15 minutes. Meanwhile, preheat the oven to 220°C/425°f/gas 7. Line a 12-hole muffin tray with paper muffin cases.
2 Tip half the zest into a large mixing bowl with the cereal and milk and put to one side. Add the cream cheese and caster sugar to the remaining zest in a small bowl and mix well — this will be your filling.
3 Peel the carrots and, using the coarse-hole side of a grater, grate onto a board. Weigh out 150g grated carrot and add to the large bowl. (Save leftover carrots for a salad.)
4 By now the cereal will be very mushy. Add the brown sugar and
mix well with a wooden spoon. Sift in the flour, baking powder, cinnamon and ginger but don’t mix them in just yet.
5 Break the eggs into another bowl and add the oil. Beat with a fork just until the egg yolks are broken up and mixed with the whites. Tip into the big bowl and mix everything together with the wooden spoon.
6 Using a medium-sized spoon, drop a dollop of the carrot mixture into each paper muffin case in the tray. Drop a small spoonful of the cream cheese filling into the middle.
7 Cover the filling with the rest of the carrot mixture, dividing it evenly among the cases. Place in the heated oven and bake for about 20 minutes until golden brown. Check the muffins are cooked by gently pressing the centre of a muffin with your finger — if it springs back then it’s ready.
8 Remove the tray from the oven and leave for 5 minutes, then carefully transfer the muffins to a wire rack to cool. Store in an airtight container and eat within 24 hours.
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