California raisin and carrot mini lunch box muffins
Prep:
10 mins
Cook:
20 mins
Serves:
24
method:
1
Preheat the oven to 200C/gas mark 6/fan 180C.
2
Line a mini muffin tin with paper cases (see tip below).
3
Heat the olive oil spread in a small saucepan until melted, allow to cool slightly.
4
In a mixing bowl stir together carrots, apple and raisins. Stir through the cooled melted olive oil spread.
5
Pour in the beaten eggs, mix well.
6
Sift in the flours, mixed spice, cinnamon and baking powder.
7
Spoon the mixture into the prepared muffin cases and bake for 12-15 minutes until risen and golden.
8
Remove from the oven and leave to cool on a cooling rack. When cool the muffins can be frozen in zip lock bags and taken out individually.
Tip
Mini muffin cases can be easily made by cutting 6cm x 6cm squares of parchment paper and shaping over the base of a shot glass
Making these healthier versions in mini size will give 24 mini bite size muffins perfect for children’s lunchboxes or healthy snacks. These freeze perfectly and can be placed in a school lunch box frozen and will defrost in time for lunch.
ingredients:
- 75g olive oil light spread (Bertoli)
- 100g carrots, finely grated
- 100g apple, finely grated
- 70g California raisins
- 50g wholemeal flour
- 50g self-raising flour
- 1 tsp ground mixed spice
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 2 large eggs, beaten
