Annabel Karmel’s Apple & Carrot Muffins with Maple Syrup are a great way to introduce two out of their 5-a-day fruit and veg to your children’s diet. These healthy muffins are great as a power snack or brekkie in a dash…
MAKES 12
- 150g plain wholemeal flour
- 75g self-raising flour
- 50g brown sugar
- 1.5 tsp baking powder
- 1.5 tsp ground cinnamon
- Quarter tsp salt
- Half tsp ground ginger
- 125ml vegetable oil
- 60ml honey
- 60ml maple syrup
- 2 medium eggs, lightly beaten
- Half tsp vanilla extract
- 1 large apple, peeled, cored & grated
- 75g carrots, peeled & grated
- 65g raisins
- Pre-heat the oven to 180C/gas 4.
- Combine the flour, sugar, baking powder, cinnamon, ginger and salt in a mixing bowl.
- In a separate bowl, combine the oil, 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 well.
- Fold in the dry ingredients until just combined but don’t over mix or the muffins will become heavy.
- Line a muffin tray with 12 paper cups and fill until two-thirds full. Bake for 20 to 25 mins. You can also make mini muffins which are ideal for children they will take 15 to 20 mins to bake.
- Leave the muffins to cool in the tin for 5 mins before turning out onto a wire rack to cool completely.