This recipe is in categories Baking, Breakfast, Desserts, Licence to cook, Picnic, Snacks,

Difficulty: 3
Comments:

Skills required: using a grater, using an oven, weighing and measuring (liquid and dry)

Processes used:  separating an egg, whisking, folding in, pre-heating,  weighing, peeling, grating, measuring (liquids), sifting, baking

Preparation Time: 15-20 minutes
Cooking Time: 25-30 minutes
Number of servings: Makes about 12 muffins.
Serving suggestions: Serve as a snack, for breakfast or as part of a packed lunch.
This is a vegetarian recipe

 These muffins use eating apples and carrot, which makes them beautifully moist. They keep well and make excellent snacks or breakfast muffins and are a healthier addition to a lunch box than a cake or biscuit.

Although these have quite a long list of ingredients, they are very simple to make.

• 120ml (4 fl oz) vegetable oil
• 3 eggs, lightly beaten
• 50g (2 oz) soft brown sugar
• 50g (2 oz) caster sugar
• 2 carrots, grated
• 2 apples, peeled and grated
•  5 ml (1 tsp) vanilla extract

• 90g (3 1/2 oz) wholemeal flour
• 100g (4 oz) self- raising flour
• 1 tbsp (15ml) baking powder
• 1/2 tsp (2.5 ml) baking soda
• 1/2 tsp (2.5 ml) salt
• 1/2 tsp (2.5 ml) ground cinnamon
• 1/2 tsp (2.5 ml) ground ginger
• 75g (3 oz) raisins or sultanas

1. Pre-heat the oven to Gas 4 /180 C / 350F
2. In the first bowl, sift the flours, baking powder, baking soda, salt, cinnamon and ginger
3. In the second bowl, add the first 7 ingredients, if you add the eggs first and mix with a fork, then add the rest, you won't need an extra egg bowl. Mix well (Tip: If you break the eggs one at a time into a small dish, before you add each one, you can rescue any eggshell more easily)
4. Add the wet ingredients to the dry and fold in. Add sultanasand stir lightly
5. Spoon the mixture into the cake / muffin cases and bake for 25-30 minutes
6. Stand for a few minutes then transfer to a cake rack until cold. Store in an airtight container; these cakes keep well for about 3-4 days