In the next few weeks we'll be trying out a few vegetable based recipes, all of which hopefully will be fun to make and to eat. This week we started with carrot muffins - for added attractiveness we baked them in butterfly- and bug-shaped cake moulds.
For 8 muffins
Ingredients:
200 g self raising flour
175 g light brown sugar
2 teaspoons mixed spice
Zest of 1 orange
2 eggs, beaten
150 g melted butter
200 g grated carrots
Method:
- preheat the oven to 180'C/fan 160'C and line a muffin tray with paper cases
- mix the flour, sugar, mixed spice and orange zest in a large bowl
- mix eggs and melted butter in another bowl
- add egg mixture to dry ingredients, mix till just about combined, then stir in grated carrots
- spoon equal amounts of batter into each muffin case and bake for 20 minutes
And a few tips:
- butternut squash works equally well instead of carrots
- toddlers don't tend to overmix the batter - make sure you let them do the mixing, the lumpier the mixture, the lighter your muffin will be
*The bold text in the recipe shows the steps that the Little Chefs did (with supervision).*
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