Tuesday, 26 February 2013
RECIPE: Carrot & Apricot Baby Muffins
Now Baby Foodie is a little older, I am a little more relaxed about what he eats (not THAT relaxed though, controlled fun is what I'm about!). So as a little treat every now and then, I like to give him one of these super-light baby cakes. They freeze down really well so you can be quite reserved with them. The apricots give the muffins a nice little caramel taste and also help with the sweetness, meaning you need less sugar. Bonus.
Makes 15-18 baby muffins
50ml vegetable oil (plus a little extra if greasing the tins)
1 egg, beaten
100g grated carrot
60g finely chopped dried apricots (ready to eat version)
100g self raising flour
50g light brown sugar
Level teaspoon bicarbonate of soda
Grease a baby/mini muffin or line with cases.
Put the oil, egg, grated carrot and apricots into a mixing bowl and stir until well combined.
Add the flour sugar and bicarbonate of soda, stirring well.
Put the mixture into the prepared baby/mini muffin tin and bake at 180C/350C/Gas 4 for 10 minutes. Test the cakes by making sure a knife comes out clean when inserted into the cake.