Spiced car­rot & ap­ple muffins

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Spiced car­rot & ap­ple muffins MAKES 9 PREP 10 mins plus cool­ing COOK 20 mins EASY V G 100ml rape­seed oil 100ml nat­u­ral yo­gurt 50ml runny honey

2 eggs

1 tsp vanilla ex­tract 200g self-rais­ing flour 1 tsp bi­car­bon­ate of soda

1½ tsp ground mixed spice 1 ap­ple, grated

1 car­rot, grated

50g sul­tanas, raisins, chopped nuts or seeds (op­tional)

1 Heat oven to 180C/160C fan/gas 4 and line a muf­fin tin with nine cases (al­ter­na­tively, use squares of bak­ing parch­ment). Mix the oil, yo­gurt, honey, eggs and vanilla in a jug. In a bowl, com­bine the flour, bi­carb, mixed spice and 1/4 tsp salt. Pour the yo­gurt mix­ture into the flour mix­ture and add the ap­ple and car­rot, as well as any ex­tra in­gre­di­ents you’re us­ing. Mix with a spat­ula un­til well com­bined, then spoon the mix­ture into the muf­fin cases.

2 Bake for 20-22 mins, or un­til a skewer in­serted into the mid­dle of a muf­fin comes out clean. Leave to cool for at least 5 mins. Can be stored in a tin for three days or frozen for two months; de­frost overnight be­fore serv­ing.

PER SERV­ING 234 kcals • fat 13g • sat­u­rates 1g • carbs 23g • sug­ars 6g • fi­bre 1g • pro­tein 4g • salt 0.7g

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