Both carrots and cinnamon are excellent for regulating blood sugar levels. Excellent for the digestive system.
Let's get baking! first step, measuring out the below ingredients with your baking partners in crime...
1 Overripe Organic Banana 200g Organic Carrots 300g Organic Self Raising Wholemeal flour ½ tsp of Bicarbonate of Soda 2 generous tbsp of Local Honey 60g Raisins 284 ml of Buttermilk* 1 Large Organic Egg 75g of flavourless Organic Rapeseed Oil ¼ tsp of Nutmeg ½ tsp of Cinnamon Pumpkin Seeds to decorate
Put oven on to 180 Celsius / 160 fan/ gas mark 4. Line a muffin tin with 12 cases. Measure the milk and vinegar combination and set aside to work its magic. Next, peel & mash the banana in a bowl and add the grated nutmeg and cinnamon then add the raisins and give it a good stir and leave to a side.
Mix the flour, bicarbonate of soda and make a well in the middle. Add the 2 tbsp of honey, egg, buttermilk, rapeseed oil, banana and carrots. Fold in the ingredients until just combined (avoid over mixing) Then use an ice cream scoop to fill the cases. At this stage sprinkle pumpkin seeds on top for decoration.
Bake on the middle shelf of your oven for 20-25 mins until well risen and golden brown. Leave to cool in the tin for a few minutes then remove to a cooling tray to cool completely.
Moo Moo is very excited about putting one in her lunch box for preschool. Hope you enjoy this Moo Moo Cakes classic!
* my trick, to save time and money, is to use 2 tbsp of malt vinegar in a measuring jug and fill the rest with milk to measure 284ml – you could even try a dairy free alternative if you like)