Well, I can’t guarantee that’s a proven fact, but I eat a lot of carrots and see well in the dark. More importantly, it’s what my Mum told me as a child and everyone knows mothers are always right. Even more so now I am a mother myself!
Neither my husband nor daughter are keen on carrots but they love these carrot and raisin muffins. It’s a recipe I’ve adapted over time and seems to work well every time.
1) Peel and grate 2 carrots (small/medium sized will do nicely)
2) Add to a bowl with 1 whisked egg and a handful of raisins
3) Add 2 tbsp milk and 1 tbsp oil
4) In another bowl mix 75g plain flour, 15g light brown sugar and 1tsp baking powder
5) Mix all ingredients together and bake in muffin cases for 15 minutes at 200°C
Et voila, lovely muffins!
Adults and children seem to love them – my daughter refers to them as ‘cakes’ and they’re a great fail-safe if she doesn’t eat her dinner as I know they’re full of healthy goodness.
Make great party food of the healthier kind.
For parents who avoid giving their children sugar, you could probably leave it out and the raisins will give a fairly sweet flavour but it’s such a small amount of sugar I don’t think it’ll cause any teeth to fall out!
Alternative ingredient combinations worth trying are:
- courgette and carrot (1 of each)
- banana and raisin (1 v ripe mashed up banana)
- cheese and leek (handful of grated cheese and half a large leek) – these are particularly tasty!
Let me know if you try out the recipe and what your family thought of the muffins!?!