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-==== REZKONV-Recipe - RezkonvSuite v1.2

Title: Mini carrot muffins
Categories: Muffins
Yield: 18 Servings

100 grams Self-raising flour, 4 oz *
1/2 teasp. Ground mixed spice
100 grams Golden caster sugar, 4 oz
75 ml Sunflower oil, 2 1/2 fl oz
50 ml Skimmed milk, 2 fl oz
1 Egg, size M, lightly beaten
125 grams Carrots, peeled and grated, 5 oz

============================ SOURCE ============================


Good Food Magazin, September 2006, p.39
-- Edited *RK* 08/25/2006 by
-- Ulrike Westphal


1. Heat oven to 190 °C /fan 170 °C/gas 5. Line 2 mini muffin trays
with 18 muffin cases. Put the flour, mixed spice and sugar into a
bowl. Add the oil, milk and egg, then the carrots. Stir to combine.

2. Put a heaped tsp of the mixture into each muffin case, then bake
for 12 mins until risen. Cool. Will keep for up to 5 days in an
airtight container.
:PER SERVING 82 kcalories, protein 1 g, carbohydrate 11 g, fat 4g,
saturated fat 2g, fibre none, sugar 7g, salt 0.07g
:EASY
:PREP 10 mins
:COOK 12 mins

* 97 grams wheat flour Type 405 and 3 gram baking powder

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tagged with food and drink, recipe, vegetarian, muffins, carrots