Child-friendly quick muffins
I made these quick muffins on tv and they are ideal for putting into your kids’ lunch boxes or to send in to share for a celebration.
Use gluten free flour if they are meant to be for sharing. I usually omit the brown sugar when I make mine as I find the sweetness from the carrot and apple is enough but it depends on personal taste.
You will need: 2 cups wholemeal flower 1 teaspoon baking powder 1 teaspoon bicarbonate of soda a pinch salt 1/8 teaspoon cinnamon powder 1 1/2 cups brown sugar 1/2 cup sunflower oil 3 eggs 2 cups grated carrots 1 cup grated apple with skin on vanilla
Preheat the oven to 180C.
Prepare a muffin tray with baking spray or cover with paper cases.
Sift the flour twice into a large bowl together with the baking powder and bicarbonate of soda.
Add the salt, cinnamon powder, vanilla and brown sugar if you are using it.
In another bowl beat the eggs and sunflower oil together with a fork.
Add the grated carrot and apple to the flour mixture and use a spoon to distribute evenly and make sure that all the pieces of fruit are covered with the flour.
Pour the liquid mixture into the flour mixture and use a large metal spoon to fold in the ingredients together without over-mixing.
Pour the mixture into the muffin dish and bake in a preheated oven for 20 to 25 minutes.
Allow them to cool in the tin before removing them.
You can decorate with some simple icing or a dusting of icing sugar but suggest that if you are sending them to school, you leave them as they are.
I use Golden Drop Sunflower Oil available at Quality Foods Marketing