Fruity muffins

Skill level:	Level 2
Preparation time:	35 minutes
Makes:	6

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).