Carrot and cranberry muffins

75g carrot, peeled and finely grated

110g plain wholemeal flour

25g wheatgerm

2 x 5ml spoon baking powder

½ x 5ml spoon ground cinnamon

50g light soft brown sugar

50ml semi-skimmed milk

1 medium egg, lightly beaten

50g dried cranberries

Grater, large bowl, spoon, muffin tray, muffin cases, skewer, cooling rack.

1. Preheat the oven to 200⁰C, Gas Mark 6.
2. Place the grated carrot into a large bowl and stir in the flour, wheatgerm, baking powder, ground cinnamon and sugar.
3. Gradually add the milk and oil followed by the egg and mix well until evenly blended.
4. Finally stir in the cranberries.
5. Divide the mixture into 6 muffin cases and bake in the oven for 20 minutes or until a skewer inserted into the centre comes out clean.
6. Leave to cool slightly before serving.

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