| Apple and carrot muffins with maple syrup |
Ingredients
150 g (5 oz) plain wholemeal flour
50 g (2 oz) granulated sugar
25 g (1 oz) skimmed milk powder
1½ tsp baking powder
½ tsp cinnamon
½ tsp ground ginger
¼ tsp salt
125 ml (4 fl oz) vegetable oil
60 ml (2 fl oz) honey
60 ml (2 fl oz) maple syrup
2 eggs, lightly beaten
½ tsp vanilla essence
1 large apple, peeled and grated
75 g (3 oz) carrots, peeled and grated
75 g (3 oz) raisins
Preheat oven to 180C, 350F or gas mark 4. Line a muffin tray with paper cases.
Combine flour, sugar, milk powder, baking powder, cinnamon, ginger and salt in a mixing bowl. In a separate bowl, combine oil, honey, maple syrup, eggs and vanilla essence, beating lightly with a wire whisk until blended. Add apple, carrot and raisins to liquid mixture and stir until just combined. Make a well in dry ingredients then add liquid and fruit mix and stir lightly. Fill muffin cases with mixture until two-thirds full. Bake for 20 to 25 minutes.
Makes 12 muffins. Suitable for freezing.
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