Hiding vegetables in cakes & muffins is a great way to encourage littlies to ‘eat their greens’ (or oranges in this case), and it also gives you a super moist cake that stays fresh for several days. And these beauties smell intoxicating whilst they’re cooking!
- 275 g plain flour
- 110 g sugar
- 1 teaspoon baking powder
- 1 teaspoon bicarb or soda baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 75 g sultanas
- 1 egg
- 75 ml water
- 275 g grated carrot
- 1 tablespoon honey
- 75 ml veg oil or melted butter
Preheat oven to 375f / 190c / 170fan / gas 5.
Line a muffin tray with 12 muffin cases. Muffins are larger than cupcakes, so if you only have cupcake cases & trays you will have some mix left over and you'll need to reduce the time in the oven.
Sift & mix all the dry ingredients together in a big bowl. Mix all the wet ingredients well in a jug, ensuring the egg is well beaten.
Pour the wet into the dry, and mix just until no dry spots can be seen. Spoon into the muffin cases and bake for about 25 minutes, or until a skewer comes out clean when poked into the centre and they spring back when pressed lightly.
Lay out on a cooling rack.