Carrot & Orange muffins

October 2008. Janene and the children made some muffins ...

This morning we made ‘carrot and orange muffins’.

Baking is always popular with the children who are becoming very able in all the tasks involved.

There was a lot of preparation involved this morning with the children helping to grate carrots, juice oranges, as well as measuring a variety of ingredients.

With everything prepared we were able to set about mixing and adding ingredients following the recipe.

The muffins were cooked and shared with all the children at mat time.

The children are learning to be patient and take turns co-operatively at our baking sessions.

The muffins where very delicious and had healthy ingredients.

On my part it was valuable to have all the ingredients ready in separate containers, this way children were able to be involved without too much waiting time. Although we used a complex recipe I enjoyed the challenge.

Carrot and Orange Muffins

140 g plain flour

2 tsp baking powder

½ tsp baking soda

85g light brown sugar

100g grated carrot

100g porridge oats

½ tsp cinnamon

50g roasted hazelnuts, chopped

100g dried apricot, chopped

1 tbsp poppy seeds

zest 2 oranges

200 ml buttermilk (or milk + 1tbsp lemon juice)

1 egg, beaten

3 tbsp melted butter

pinch salt

juice of 1 large orange

Topping

2 tbsp soft brown sugar

1 tbsp melted butter

50g porridge oats

Pre-heat oven to 200 C

To make the topping, mix together the sugar, oats and melted butter. Sprinkle the mixture onto a baking sheet. Bake for five minutes, then leave to cool.

1. Mix the flour, baking powder, baking soda and sugar. Add the nuts carrot, apricots, poppy seeds, cinnamon, oats and orange zest. Mix well.
2. In another bowl, use a spoon to mix the buttermilk, egg, butter, salt, and orange juice. Pour this onto the dry mixture.
3. Stir the two mixtures together using a spoon, until just mixed.
4. Place paper cases into a muffin tray. Spoon the mixture into the cases, filling them 2/3 full.
5. Sprinkle the crumble topping over the muffins. Bake them for about

25-30 mins until well risen and golden. Leave to cool.

Makes 12 muffins. Thanks to "Littlies” magazine for the recipe.