Carrot yoghurt and bran muffins

Adding a little sweetness doesn’t always have to be a bad thing. Sometimes, it can even be a good healthy thing. Like these yummy muffins that are sweetened by the natural sugars from fruit juice – perfect for school lunchboxes.

Ingredients 2 cups whole-wheat flour 2 tsp baking powder 1 tsp ground cinnamon 1/3 cup bran 1 cup grated carrot, squeezed 3 eggs, lightly beaten ¾ cup (180ml) Clover Krush Apple Juice (or any other variety) ½ cup plain yoghurt 1 tsp vanilla

Method Preheat the oven to 180C and grease a 12 capacity muffin tin. Place the flour, baking powder, cinnamon bran and carrot in a large bowl and mix well. Add in the eggs, juice, yoghurt and vanilla and stir until just combined. Divide the mixture between the muffin tins and bake for 25-30 minutes until a skewer inserted into the middle of a muffin comes out clean. Turn out and cool on a wire rack.

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