Apple and Carrot Muffins

These deliciously moist muffins are very easy to make and will keep well for up to five days.

Makes 12 muffins | Bake 20-25 min

Ingredients

1 cup (250ml) wholemeal flour

¼ cup (60ml) castor sugar

50ml dried skimmed milk powder

1½ tsp baking powder

½ tsp (2.5ml) cinnamon

¼ tsp salt

½ tsp (2.5ml) ground ginger

½ cup (125ml) vegetable oil

1 tbsp (15ml) honey

3 tbsp (45ml) syrup

2 eggs, lightly beaten

½ tsp (2.5ml) vanilla essence

1 large apple, peeled and grated

½ cup (125ml) carrots, peeled and grated

100ml raisins

Method

Preheat the oven to 180°C. Combine the dry ingredients in a mixing bowl. In a separate bowl, combine the oil, honey, syrup, eggs and vanilla essence. Beat lightly with a wire whisk until blended.

Add the grated apple, carrots and raisins to the liquid mixture and stir well. Stir in the dry ingredients and mix well.

Line a muffin tray with paper cups and fill until two-thirds full. Bake for 20-25 minutes. You can also make mini muffins (they will take 15-20 minutes to bake), which are ideal for children.

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