Preparation &
Cooking Time
| Prep Time | |
|---|---|
| Cooking Time | |
| Total Time | 35 minutes |
| Serves | 6 |
Nutritional Info (per portion)
| Energy | 221 kcal |
|---|---|
| Protein | 6.5g |
| Fat | 9g |
| of which saturates | 1.5g |
| Carbohydrate | 29g |
| of which sugars | g |
| Fibre | 3g |
| Salt | 0g |
Ingredients
- 75g carrot peeled and finely grated
- 110g plain wholemeal flour
- 25g wheatgerm
- 2 level tsp baking powder
- Half level tsp ground cinnamon
- 50g light soft brown sugar
- 50ml semi-skimmed milk
- 1 medium egg lightly beaten
- 50g dried cranberries
How to make it
- 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 sugar
- Gradually add the milk and oil followed by the egg and mix well until evenly blended
- Finally stir in the 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