This is a very easy and simple recipe that is a little healthier than most muffins. It uses wholemeal plain flour, a little raw sugar, fruit and a carrot. It is moist, sweet and......well, fruity. A perfect afternoon treat.
Carrot, Banana and Blueberry Muffins
1/2 cup raw sugar
2 cups grated carrot
2 ripe banana's mashed (1 would suffice)
1 cup frozen or fresh blueberries
1 cup wholemeal plain flour
1 teaspoon bicarb soda
2 teaspoon baking powder
1/2 teaspoon cinnamon
Cream the butter and sugar together and add eggs. Mix well then add carrots, banana and blueberries. In another bowl mix the dry ingredients together, flour, baking powder, bicarb soda and cinnamon until well blended.
In a large bowl mix the wet and dry ingredients together, just using a spoon, you don't want to mash the blueberries. Portion out into a muffin tin lined with patty cases. It makes about 1 1/2 dozen muffins. Bake at 180°C/360°F for 25 minutes.
Alternatively you could bake it in a lined loaf tin at the same temperature for 45 to 50 minutes. If you don't have blueberries you can always substitute with sultana's.