Skill level:
Level 2
Preparation time:
35 minutes
Makes:
Muffins
Video:
Yes
What you need
Ingredients
- 50g carrot, peeled and finely grated
- 100g diced fruit (see Chef's tip)
- 110g plain wholemeal flour
- 25g wheatgerm (see Chef's tip)
- 2x 5ml spoon (level) baking powder
- ½x 5ml spoon ground cinnamon
- 50g light soft brown sugar
- 50ml semi-skimmed milk
- 50ml sunflower oil
- 1 medium egg, lightly beaten
Equipment
- chopping board
- knife
- peeler
- grater
- plate
- large bowl
- measuring jug
- measuring spoons
- wooden spoon
- muffin tray
- skewer
- cooling rack
- oven gloves
- muffin cases
What you do
- Preheat the oven to 200°C/gas mark 6.
- Prepare the fruit and vegetables.
- Place the grated carrot into a large bowl and stir in the flour,
wheatgerm, baking powder, ground cinnamon and sugar.
- Gradually add the milk and oil followed by the egg and mix well
until evenly blended. Finally stir in the fruit.
- Divide the mixture into 6 muffin cases and bake in the oven for 20
minutes or until a skewer inserted into the centre comes out clean.
Remove the muffins from the oven using oven gloves and leave to cool
slightly before serving.
If you can’t find wheatgerm, add an extra 25g of
wholemeal flour.
Something else to try
You can use fresh fruit (raspberries, diced mango, mashed banana,
blueberries, apple), dried fruit (cranberries, ready-to-eat apricots, mango,
pears, apple or prunes) or chopped canned fruit (pineapple, apricots, peaches or
pears).
