Carrot muffins
Suitable from 12 months
Makes 12 medium-sized muffins
No added soya
Vegetarian
Ingredients:
• 1 ½ cups self-raising flour
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon baking soda
• 2 eggs
• ½ cup castor sugar
• ½ cup canola or grapeseed oil
• ½ cup plain yoghurt
• ¼ cup orange juice
• 2 cups grated carrot (about 2 medium-sized carrots)
• Finely grated rind of 1 orange
• A little soft butter or cooking spray
Method:
Preheat oven to 190ºC. Grease muffin pans (12 medium-sized, capacity 1/3 cup) with butter or cooking spray.
Sift together flour, spices and baking soda.
In a large bowl, beat together eggs and castor sugar until fluffy. Beat in oil, yoghurt, and orange juice.
Stir in grated carrot and orange rind.
Mix in sifted dry ingredients – stir to blend but don’t beat.
Spoon into greased muffin pans.
Bake at 190ºC for 16 to 20 minutes. Allow to cool in the pans for 5 minutes then turn on to a wire cake to cool.
Please note*
Muffins freeze well and thaw quickly. After baking, as soon as they are cool, pack some into a freezer bag, extract air, seal, label and freeze.
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