Home Economics 

                                      Food technology

                     CARROT AND SULTANA MUFFINS

Senior students had a challenge this week when we had too many carrots in the garden. Students asked, what healthy snack are we making today? I found just the recipe, a great lunchbox snack that is easy to make and includes fruit and vegetables. What about Carrot and sultana muffins. Students got to try an all-purpose flour called spelt which we added to this recipe. Spelt is an ancient variety of wheat that is nutritious. It is perfect for baked goods such as bread, muffins, and cookies.

CARROT AND SULTANA MUFFINS   

 INGREDIENTS

1 cup wholemeal spelt flour 1 cup plain flour

1 tablespoon baking powder

1 teaspoon cinnamon

1 egg1 teaspoon vanilla extract¾ cup light-flavoured olive oil

¾ cup maple syrup

1/3 cup milk

2 cups grated carrot (about 2 carrots)

½ cup sultanas

Method:

1.    Preheat oven to 180C. Line muffin tins with patty pans.

2.    Place flours, baking powder and cinnamon in a large bowl, mix to combine with a spatula. Make a little well in the middle. 

3.    Crack egg into a medium jug, add oil, vanilla, maple syrup and milk. Whisk together. Pour egg mixture into the well and mix with a spatula until just combined. (do not overmix) Add carrots and sultanas and gently fold to combine.

4.    Spoon mixture into prepared tins and bake for 25 minutes or until cooked when tested with a skewer. Wearing oven gloves, carefully remove the muffins from the oven. Allow to cool in tins. Makes 12

You can add any fruit you like after step 3 such as blueberries, raspberry and white chocolate or banana and coconut.