WoodsVille

Description:
This recipe is taken from The Food Doctor for babies & children, This book is quite handy for me, as it has got everything about children nutrition balance and a sensible diet. And I think the saying 'we are what we eat' could not be truer than for our children. The recipe is so simple and delicious, of course. So if you have children, why don't we treat them with these healthy, yummy muffins for their dessert or snack. Happy Baking

Ingredients:
175gr wholemeal self-raising flour
75gr dark brown (muscovado) sugar
2 tsp baking powder
3 eggs
1 tsp vanilla extract (in liquid form)
225gr carrots, grated
120ml rapeseed or sunflower oil
small pinch of nutmeg or ground ginger or mixed spice, to flavour

Directions:
Preheat the oven to 180C/350F/Gas Mark 4
Sift the flour into a large mixing bowl, then add the sugar and baking powder
Whisk the eggs and add them to the flour mixture, together with the vanilla extract, the grated carrots and the oil and spice flavourings
Mix thoroughly, making sure all the flour has been taken up by the mixture
Line a 12 x muffins tray with paper cake liners, and spoon the mixture evenly into each one
Bake in the middle of the oven for 20-25minutes, or until golden brown but not burned
Take the tray out of the oven and remove each cake liner
Place all the muffins on the wire rack to cool
Serve warm with creme fraiche as a pudding, or cooled as a snack.
Keep in an airtight container for up to one week