These Carrot and Cranberry Muffins are ideal for a healthy breakfast on-the-go.
75g (3 oz) carrots, peeled and finely grated
115g (4 oz) wholemeal flour
25g (1 oz) wheatgerm
2 level tsp baking powder
½ level tsp cinnamon
55g (2 oz) light soft brown sugar
50ml (2 fl oz) semi skimmed milk
50ml (2 fl oz) sunflower oil
1 egg, lightly beaten
55g (2 oz) cranberries
1. Place the grated carrot into a large bowl and stir in the flour, wheatgerm, baking powder, cinnamon and sugar. Gradually mix in the milk and oil followed by the egg and cranberries.
2. Divide the mixture between 6 muffin tins or 24 mini muffin tins.
3. Bake for about 20 minutes in the centre of the main oven at 200°C (400°F) Gas Mark 6, until risen and cooked - to test insert a skewer into the centre of a muffin, it should come out clean.