Ingredients
100ml / rapeseed oil
100ml / natural yogurt
50ml / runny honey
2 / eggs
1 / tsp vanilla extract
200g / self-raising flour
1 / tsp bicarbonate of soda
1½ / tsp ground mixed spice
1 / apple, grated
1 / carrot, grated
50g / sultanas, raisins, chopped nuts or seeds
Directions
Heat oven to 180C/160C fan/gas 4 and line a muffin tin with nine cases (alternatively, use squares of baking parchment). Mix the oil, yogurt, honey, eggs and vanilla in a jug. In a bowl, combine the flour, bicarb, mixed spice and tsp salt. Pour the yogurt mixture into the flour mixture and add the apple and carrot, as well as any extra ingredients you’re using. Mix with a spatula until well combined, then spoon the mixture into the muffin cases.
Bake for 19-23 mins, or until a skewer inserted into the middle of a muffin comes out clean. Leave to cool for at least 5 mins. Can be stored in a tin for three days or frozen for two months; defrost overnight before serving.
- time
Prep : 15 min
Cook : 25 min
0 Comments