Listed is the Carrot and Courgette Muffin recipe that was tasted by the school children of College Rd Primary school on the 28/4/11. Have fun recreating this at home and sharing them around, but children, make sure you have help from adults with any chopping. Also make sure adults put the muffins in and out of the oven - we don't want any burnt fingers!
Ingredients:
2 Eggs
200g Soft Light Brown Sugar
80ml Sunflower Oil
260g Plain Flour
2 Tspns Baking Powder
2 Tspns Ground Cinnamon
80ml Natural Yoghurt
1/2 Tspn Vanilla Extract
120g Shelled Walnuts, Chopped
250g Carrots, Grated
120g Courgette, Grated
Method:
1) Preheat the oven to 170'C (325'F) Gas mark 3.
2) Put the eggs, sugar and oil in an electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on a slow speed until well combined. In a separate bowl sift together the flour, baking powder and cinnamon, then add to the egg mixture. Beat until everything is well incorporated.
3) Add the yoghurt and the vanilla extract and mix through until well combined. Stir on the walnuts, carrots and courgettes with a wooden spoon until evenly dispersed.
4) Spoon the mixture into the paper cases until two-thirds full and bake in a preheated oven for 25-30 minutes, or until deep golden and the sponge bounces back when touched. A skewer inserted should come out clean.
5) Leave the muffins to cool slightly in the tray before turning them out onto a wire rack to cool completely.
