Healthy(ish) Carrot and Berry Muffins
Healthy carrot and berry muffins recipe - great kids lunchbox food idea.
Servings: 12 muffins
Ingredients
- 2 carrots (125g)
- 225 g plain wholemeal flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tsp cinnamon
- 70 g unrefined brown sugar
- 60 g softened butter (or dairy free substitute such as pure)
- 150 ml milk (or dairy free substitute such as rice or soya milk)
- 1 large egg
- 100 g berries and cherries dried fruit mix
Instructions
- Preheat the oven to 190°C/375°F/Gas Mark 5. Pop 12 cupcake cases into a muffin tin or lay out 12 silicone cases (you may need to add a few more at the end). Peel and grate the carrots and set aside.
- Place the flour, baking powder, bicarbonate of soda, cinnamon and sugar into your food processor and whizz together. Add the butter, milk and egg and mix until combined.
- Stir in the grated carrot and dried fruit by hand, then use a spoon to drop the cake mixture into the cupcake cases until they are each around two thirds full.
- Bake for 15-20 minutes, until golden and springy to the touch. Cool on a wire rack then enjoy!