Ingredients
150g plain wholemeal flour
75g self-raising flour
50g brown sugar
1 1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 tsp ground ginger
125ml vegetable oil
100ml maple syrup
2 medium eggs, lightly beaten
1/2 tsp vanilla extract
1 large apple, peeled, cored & grated
75g carrots, peeled & grated
65g raisins
75g self-raising flour
50g brown sugar
1 1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 tsp ground ginger
125ml vegetable oil
100ml maple syrup
2 medium eggs, lightly beaten
1/2 tsp vanilla extract
1 large apple, peeled, cored & grated
75g carrots, peeled & grated
65g raisins
Method
- Pre-heat the oven to 180C/350F/Gas 4.
- Combine the flour, sugar, baking powder, cinnamon, ginger and salt in a mixing bowl.
- In a separate bowl, combine the oil, maple syrup, eggs and vanilla essence. Beat lightly with a wire whisk until blended. Add the grated apple, carrots and raisins to the liquid mixture and stir well.
- Fold in the dry ingredients until just combined but don’t over mix or the muffins will become heavy.
- Line a muffin tray with 12 paper cups and fill until two-thirds full. Bake for 20 to 25 minutes. You can also make mini muffins which are ideal for children they will take 15 to 20 minutes to bake.
- Leave the muffins to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.
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