Carrot and Cranberry Muffin
Carrot and Cranberry Muffins are a must-have on a busy morning. When you're on the move just grab and go!
Carrot and Cranberry Muffins are a must-have on a busy morning. When you're on the move just grab and go!
Servings 6 peopl
Ingredients
- 75 g carrot peel and finely grate
- 110 g wholemeal flour
- 25 g wheatgerm
- 2 tsp baking powder
- 1/2 tsp ground cinnamon
- 50 g light brown sugar
- 50 ml semi skimmed milk
- 1 medium eggs lightly beaten, free range
- 50 g dried cranberries
Instructions
- Preheat the oven to 200C, gas mark 6
- Place the grated carrot into a large bowl and stir in the flour, wheatgerm, baking powder, ground cinnamon and sugar75 g carrot, 110 g wholemeal flour, 25 g wheatgerm, 2 tsp baking powder, 1/2 tsp ground cinnamon, 50 g light brown sugar
- Gradually add the milk and oil followed by the egg and mix well until evenly blended50 ml semi skimmed milk, 1 medium eggs
- Finally stir in the cranberries50 g dried cranberries
- Divide the mixture into 6 muffin cases and bake in the oven for 20 minutes or until a skewer inserted into the centre comes out clean
- Leave to cool slightly before serving
Nutrition
Calories: 133kcal | Carbohydrates: 31g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Cholesterol: 0.2mg | Sodium: 181mg | Potassium: 107mg | Fiber: 1g | Sugar: 15g
