They contain much goodness like grated carrot, bran,
bananas, raisins, nuts, oats, unrefined sugar and yoghurt, things which I
reckon will not only keep her energy levels up but will also provide some much
needed nutrients during this baby growing time. Although, I have to admit that un-pregnant me completely loves munching them - they seem perfect for breakkie, elevenses, lunch, tea….
Ingredients (makes 10)
For the muffins
200 g plain flour
25 g wheat bran
1 tsp baking powder
½ tsp bicarbonate of soda
1 tsp cinnamon
1 tsp mixed spice
small pinch of salt
2 eggs
90 g unrefined brown sugar (I used muscavado)
1 ripe banana, mashed
175 ml plain yoghurt
40 ml vegetable oil
1 carrot, grated finely
80 g raisins
25 g chopped nuts (I used blanched almonds)
For the streusel topping
45 g plain flour
45 g brown sugar
100 g unsalted butter
1 tsp cinnamon
15 g rolled porridge oats
handful chopped nuts
Method
1. Preheat the oven to 190C and grease or line a muffin tin.
2. Mix in a large bowl all the ingredients on the list from
the flour to the salt (inclusive).
3. In a separate bowl mix together all the ingredients from
the eggs to the oil (inclusive) then stir into to the flour mixture.
4. Add the carrot, raisins and nuts to the bowl, stir to
combine. Spoon into 10 muffin
holes.
5. Mix all the topping ingredients together, either pulse in
a food mixer or use your hands to rub the butter in. Sprinkle over the top of the muffins. You will probably have some topping
left - use as a crumble topping or to sprinkle over a cake or more muffins.
6. Place the muffins in the oven and bake for 25 minutes or
until a skewer inserted into the middle comes out clean....
Allow to cool for a few minutes in the tin, then remove to cool on a wire rack.
Allow to cool for a few minutes in the tin, then remove to cool on a wire rack.
Just try and resist whether you are pregnant or not...
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