Carrot & Apple Muffins

Preparation Time: 20 minutes

Cooking time: 15 minutes

Ingredients:

175 gm(s) plain flour

1 tsp(s) baking powder

0.5 tsp(s) ground cinnamon

0.25 tsp(s) bicarbonate of soda

0.25 tsp(s) salt

2 medium eggs

100 gm(s) light brown sugar

65 gm(s) vegetable oil

135 gm(s) carrots, coarsely grated

1 medium apple, peeled, cored & coarsely grated

Cooking Steps:

Preheat the oven to 180c / fan 160c / gas 4. Arrange 30 mini muffin cases on a large baking sheet. Sift the first 5 ingredients into a medium bowl and stir to combine. Set aside.

In a separate larger bowl, whisk together the eggs and brown sugar until light and fluffy, then stir in the vegetable oil and grated carrot and apple.

Add the dry ingredients to the wet ingredients, stirring until just blended. Pour the muffin mixture into the prepared cases and bake for about 15 minutes or until the tops of the muffins spring back when you touch them.

Remove from the oven and leave to cool slightly on the baking sheet for 10 minutes. Transfer to a wire rack to cool completely.