Recipes from the BBC

A full list of recipes from the “I Can Cook” series can be found at the BBC website.

Beetroot Muffins

These healthy purple muffins are packed with good stuff. They're tasty, too, so perfect for both adults and kids.

Ingredients

  • 1 free-range egg
  • 50ml/2fl oz vegetable oil
  • 30ml/1¼fl oz orange juice
  • 100g/3½oz cooked beetroot*, patted dry with kitchen paper, grated
  • 100g/3½oz wholemeal flour
  • 1 tsp baking powder
  • 3 tbsp caster sugar
  • 50g/2oz sunflower seeds
  • 1 tsp mixed spice

Method

  1. Preheat the oven to 180C/350F/Gas 4. Line a 6-hole muffin tray with paper cases.
  2. In a large mixing bowl, beat together the egg, oil and orange juice until well combined. Stir in the grated beetroot.
  3. In a separate mixing bowl, mix together the flour, baking powder, sugar, sunflower seeds and mixed spice until well combined.
  4. Add the wet ingredients to the dry ingredients one tablespoon at a time, mixing well after each addition.
  5. Divide the muffin mixture equally among the six muffin cases. Bake in the oven for 20-25 minutes, or until the muffins are cooked through (a skewer inserted into the centre should come out clean).

Set aside to cool, then serve.

Carrot and courgette muffins

A full list of recipes from the “I Can Cook” series can be found at the BBC website.

These moist, yummy muffins are packed with goodness and are perfect for the kids' lunchboxes.

Ingredients

  • 1 free-range egg
  • ¼ courgette* (about 20g/¾oz), trimmed, grated
  • ¼ carrot* (about 20g/¾oz), peeled, grated
  • 1 heaped tbsp raisins
  • 2 tbsp milk
  • 1 tbsp sunflower oil
  • 75g/3oz plain flour
  • 15g/½oz light soft brown sugar
  • 1 tsp baking powder

Preparation method

  1. Preheat the oven to 220C/450F/Gas 7. Line a nine-hole mini-muffin tray with muffin cases.
  2. Beat the egg in a bowl, then stir in the grated courgette, grated carrot, raisins, milk and sunflower oil.
  3. In a separate bowl, mix together the flour, sugar and baking powder.
  4. Gradually stir the wet mixture into the dry mixture until sticky and well combined.
  5. Divide the cake mixture among the muffins cases in the muffin tray. Bake in the oven for 12–15 minutes, or until a skewer inserted into the centre of the muffins comes out clean.

Remove each muffin from the tray and set aside to cool on a wire rack.

Carrot and Squash cookies

A full list of recipes from the “I Can Cook” series can be found at the BBC website.

These fun cookies look and taste like carrots. Try making them with the kids for a healthy snack.

Ingredients

  • 30g/1¼oz butter, at room temperature
  • 70g/2¾oz plain flour, plus extra for dusting
  • 1 tsp golden caster sugar (optional)
  • 20g/¾oz grated carrot*
  • 50g/2oz butternut squash* pieces, roasted
  • 3 small sprigs fresh rosemary

Preparation method

  1. Preheat the oven to 200C/400F/Gas 6.
  2. In a bowl, mix together the butter, flour and sugar, if using. Rub the mixture with your fingertips until it resembles breadcrumbs.
  3. Stir in the grated carrot and roasted butternut squash using a fork.
  4. Bring the mixture together as a dough using your hands, then turn out the dough onto a lightly floured work surface.
  5. Divide the dough into six equally sized pieces. Roll each piece into a sausage shape and place it onto a baking tray.
  6. Flatten the lengths of cookie dough into carrot shapes about 0.5cm/¼in thick, using your hands.
  7. Tear individual mini-sprigs off the rosemary sprigs and insert one into the top of each cookie to resemble the carrot tops.
  8. Bake the cookies in the oven for 15-20 minutes, or until crisp and golden-brown.

Remove from the baking tray and set aside to cool on a wire rack.