Sneak fruit and veg into your children with these delicious fruity veggie muffins, packed with dried fruits, grated carrots and courgettes. They're made with wholemeal flour too, adding extra fibre and goodness.
- 125g self-raising plain flour
- 125g self-raising wholemeal flour
- 175g caster sugar
- 55g dried fruit
- 2 tsp. ground cinnamon
- 125g carrots, grated
- 125g courgettes, grated, excess moisture squeezed out
- 125ml veg oil
- 3 eggs
Preheat the oven to 180C and grease or line a 12-hole muffin tin.
Sift together the flours and cinnamon. Stir in the sugar and dried fruit. In a jug, beat together the oil and eggs, make a well in the centre of the dry ingredients and pour in. Stir together until just combined, then fold in the carrots and courgettes. Divide between the muffin liners.
Bake for 20-25 minutes or until the muffins are golden, slightly risen and springy to the touch.