150g self raising flour ½ tsp baking powder 40g caster sugar ½ tsp ground cinnamon ½ tsp ground ginger 125 ml sunflower oil 100 ml maple syrup 2 medium eggs, lightly beaten ½ tsp vanilla extract 1 apple, peeled, cored and grated 75g carrots, peeled and grated
Dried apricots Blueberries
Preheat the oven to 180C / 350F. Line a 12 hole muffin tray with paper cases.
Combine the flour, sugar, baking powder , cinnamon and ginger in a mixing bowl.
In a separate bowl, combine the oil, maple syrup, eggs and vanilla.
Beat lightly with a wire whisk until blended. Add the grated apple, carrots and raisins to the liquid mixture.
Fold in the dry ingredients until just combined but don’t over mix.
Fill the muffin cups with the batter until two thirds full. Bake in the oven for 20 to 25 minutes. Leave the muffins to cool in the tin for 5 minutes before turning out to a wire rack to cool completely.
Get the kids to decorate the muffins with dried apricots & blueberries to turn their muffins into cute little bears.