- 175g plain flour
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp bicarbonate of soda
- 2 medium eggs, lightly beaten
- 100g light brown soft sugar
- 65ml vegetable oil
- 135g carrots, coarsely grated
- 1 medium apple, peeled, cored and coarsely grated
Preheat the oven to 180°C/gas mark 4. Arrange 30 paper mini muffin cases on a large baking sheet.
Sift the flour, baking powder, cinnamon, bicarbonate of soda and salt into a medium bowl and stir to combine. Set aside.
In a separate, larger bowl, whisk together the eggs and brown sugar until fluffy. Stir in the vegetable oil and grated carrots 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 15 minutes until cooked through, or 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.
These recipes are based on an adult's reference intakes. For more information on children's nutritional requirements, click here