There is always one food item that is bought back in your kids school lunch, and it is often a piece of fruit like an apple. These sweet potato, apple and cinnamon muffins by Annabel Karmel will not be returning home, we can promise you that! These veggie and fruit-packed muffins can also be frozen for up to 3 months, making them the best batch-cook recipe you could ever want.
This recipe will make: 12 mini muffins
Ingredients
- 85g self-raising flour
- 30g caster sugar
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 75g sunflower oil
- 30g maple syrup
- 1 egg beaten
- 1/2 apple, cored and grated
- 50g sweet potato, peeled and grated
- 25g raisins
Method
1. Pre heat the oven to 180°c and line a muffin tray with 12 mini cases.
2. Measure the flour, caster sugar and baking powder into a bowl. Add the cinnamon and ginger.
3. Measure the egg, oil, syrup, apple and sweet potato into a bowl. Add the wet ingredients to the dry and mix well.
4. Stir in the raisins and then spoon the mixture into the cases.
5. Bake in the oven for 18 minutes until well risen and lightly golden.
Add one or two muffins to your children's lunch box and we can guarantee they will become a firm favourite. Make sure you check out our range of lunch boxes for all your meal-time needs.