Carrot and poppy seed muffins

Preheat the oven to 190 °C (375 °F). Spray a muffin tin with 12 hollows with non-stick spray.
Sift together the cake flour, wholewheat flour, mealie meal, baking powder and bicarbonate of soda. Add the bran left behind in the sieve and the poppy seeds and mix lightly.
Whisk together the apple juice, eggs, honey and oil. Add to the dry ingredients. Add the carrots and fold in lightly until just blended.
Spoon into the prepared muffin tin and bake for 20 to 25 minutes or until the muffins are done and a testing skewer comes out clean when inserted into the centre of the muffins.
Serve with butter, cheese and honey.