Sunday, April 11, 2010
20100411 Mini Carrot Muffins
(SOURCE: BBC Easy Cook Magazine)
100g self rising flour
1/2 tsp ground mixed spice
100g caster sugar
75ml sunflower oil
1 medium egg, lightly beaten
125g carrots, peeled and grated
1. Heat oven to 170 degree C. Line 2 mini muffin trays with 18 muffin cases. Put the flour, mixed spice and sugar into a bowl. Add the oil, milk and egg, then the carrots. Stir well to combine.
2. Put a heaped tsp of the mixture into each muffin case, then bake for 12 minutes until risen. Cool. Muffins will keep for up to 5 days in an airtight container.
Labels: Baked goods