Carrot Apple and Sultana Muffins Recipe

With Top Ender going back to school this Wednesday, and the Carrot, Apple and Sultana muffins (that I was taught to make by Annabel Karmel at the Ultimate Packed Lunch round table) being suitable for freezing, we decided to make some for a treat today and for Top Ender's lunch box for the days she was at school.

We made Winnie The Pooh shaped cakes (and some in cases and a loaf cake for freezing) and used our wheat free flour so that Daddy could eat them too (if there are any left by the time he gets home!) but because they are so tasty here is the recipe for you too;

Ingredients

200g (7oz) Self-raising Flour

1tsp Baking Powder

3/4 Bicarbonate of Soda

1/2 tsp Mixed Spice

1/2 tsp Ginger

200ml (7 fl oz) Sunflower Oil

100g (31/2 oz) Caster Sugar

2 eggs

100g (31/2 oz) Carrots, grated

100g (31/2 oz) Apple, Peeled and grated

75g (3 oz) Sultanas

Method

Preheat the over to 180oC/350oF/Gas 4

Put all ingredients into a bowl. Whisk together using an electric hand whisk until blended (although we did it by hand when we were with Annabel and it was really easy). Spoon into 12 deep bun/muffin tins lined with deep paper cases.

Bake for 18-20 minutes until golden and well risen.

Eat. As I mentioned these are suitable for freezing, but they don't seem to last very long in our house.

The genius thing about these cakes is that they are versatile as to when you eat them. In our house we don't mind eating them for breakfast as a treat (they have fruit and veg in so we can make believe they are really healthy) or as a pudding in a lunch box or even as an after school snack.

I do think that you could probably reduce the amount of sugar in them, but will experiment and update this post when I can!