Apple and Carrot Muffins

These deliciously moist muffins are very easy to make and will keep well for up to five days.

They are good for breakfast and can be eaten on the way to school if your child is in a rush.

Ingredients

75g plain wholemeal flour
75g plain flour
50g (2 oz) caster sugar
25g (1 oz) dried skimmed milk powder
1 ½ teaspoons baking powder
½ teaspoon cinnamon
¼ teaspoon salt
Half teaspoon powdered ginger
125ml (4 fl oz) vegetable oil
60ml (2 fl oz) honey
60ml (2 fl oz) maple syrup
2 eggs, lightly beaten
2.5 ml (1/2 tsp) vanilla essence
1 large apple, peeled and grated
75g (3 oz) carrots, peeled and grated
65g (2 ½ oz) raisins

Method:

Pre-heat the oven to 180C/350F/Gas 4.  Combine the flour, skimmed milk powder, baking powder, cinnamon. Salt and ginger in a mixing bowl.

In a separate bowl, combine the honey, maple syrup, eggs and vanilla essence.  Beat lightly with a wire whisk until blended. Add the grated apple, carrots and raisins to the liquid mixture and stir until just combined.

Line a muffin tray with paper cups and fill until two-thirds full.  Bake for 20 to 25 minutes.  You can also make mini muffins which are ideal for children they will take 15 to 20 minutes to bake.

Information:

Suitable for freezing
From 1 year
MAKES 12 MUFFINS