Halloween Carrot Muffins

Preparation: 20mins
Cooking: 25mins

Makes 12

 

200g/7oz soft light brown sugar

200ml/7floz sunflower oil

2 medium eggs

200g/7oz plain flour

2.5ml/1/2 tsp baking powder

2.5ml/1/2tsp bicarbonate of soda

pinch of salt

5ml/1 tsp ground cinnamon

200g/7oz carrots, peeled and grated

50g/2oz walnut pieces, chopped

5ml/1 tsp vanilla essence

For the icing:

225g/ icing sugar, sifted

25g/1oz unsalted butter

75g/3oz chilled full fat cream cheese

food colouring and writing icing

1. Preheat the oven to 170C/Fan 150C/325F/Gas Mark 3. Line a deep 12-hole muffin tin with paper cases.

2. Place the sugar, oil and eggs in a large bowl, then beat together with a wooden spoon until the mixture is smooth and thickened. Sift over the flour, baking powder, bicarbonate of soda, salt and cinnamon then fold in until well mixed. Fold in the carrots, walnuts and vanilla essence.

3. Divide the mixture between the paper cake cases. Bake in the middle of the oven for 25mins or until golden, risen and the middle bounces back when lightly pressed. Leave to cool in the tin for 5mins before transferring to a wire rack to cool completely.

4. For the icing: Use an electric whisk to beat the icing sugar and butter together in a large bowl until fluffy. Add the cream cheese and briefly beat together again until just combined. Don’t overbeat or it will become runny. Spread the icing over the muffins, then let the kids go mad icing the cakes with spooky characters.

Freezing instructions:

Un-iced these muffins freeze well. Once cold pack them into a freezer proof container or bag and freeze for up to 3 months. Thaw at room temperature for about 1 hour, then ice as instructed.

 

3 Little Buttons

This easy Halloween Jelly is great fun to make and kids love to decorate their own – the spookier the better!

Halloween Jelly Recipe

 

Halloween jelly recipe

Ready in: 4 – 6 hours or overnight

Serves: 4

Halloween jelly ingredients:

4 leaves of gelatine

8 tbsps bottlegreen Cox’s Apple and Plum Cordial

2 clementines

Selection of jelly sweets, i.e., wriggly worms, false teeth and snakes

Halloween jelly method

· Place the gelatine in a bowl, add 3tbsps water, leave to soak for 10 mins.

· Peel the clementines, removing any pith and seeds, segment.

· Place the bottlegreen cox’s apple and plum cordial into a large measuring jug, add the softened gelatine, pour on 500ml boiling water, stir until dissolved, cool.

· Divide between 4 serving dishes; add the clementine segments, leave to set in the fridge for approx 4-6 hours or overnight. Decorate with the sweets.

Cook’s tip: To stop the clementine segments floating to the top wait until the jelly has set a little then press them in.

Link up your recipe of the week

Frankenstein Fingers and Sheep’s Eyes

For a bit of Halloween fun, try these spooky ideas! They are quick and easy and get the kids eating veg too!

Fill a small bowl with ready-made guacamole, houmous or other favourite dip. Take 5 baby carrots and take a thin slice off the tip of each. Then use the knife to make a small incision at the base of this cut and push a flaked almond into the slot to look like finger nails! Arrange the carrots into the dip so they look like fingers.

For the sheep’s eyes, peel 4 carrots and thickly slice. Slice a few green stuffed olives and red grapes. Top each carrot slice with a blob of sour cream and the sliced grapes or olives. Arrange the eyes in pairs on a serving plate.

PUMPKIN SOUP WITH LOSELEY SUMMER MEADOW BUTTER

Pumpkin soup is ideal for warming cold hands for Halloween particularly when served in mugs.

INGREDIENTS

Loseley Summer Meadow Butter 25g (1oz)

Onion 1, peeled and chopped

Carrot 1, peeled and chopped

Peeled Pumpkin 350g (12oz), roughly chopped

Milk 750ml (1 ¼ pints)

Salt and freshly ground black pepper

Natural Yoghourt 150g (5oz)

Dried Pumpkin Seeds to garnish (optional)

METHOD

Melt the Loseley butter in a large, lidded saucepan and add the onion and carrot. Cook gently to the boil, then reduce the heat, cover and simmer for 30 minutes, until all the vegetables are soft but not brown.
Add the pumpkin, milk and seasoning and bring gently to the boil, then reduce the heat, cover and simmer for 30 minutes, until all the vegetables are soft.
Transfer the soup to a blender or food processor and puree until smooth, in batches if necessary. Return to the saucepan, reheat gently and serve swirled with yoghourt and garnished with pumpkin seeds. Accompany with hunks of warmed bread.

10 minutes preparation time

40 minutes cooking time

183 Kcal per portion

8.8g fat per portion of which

5.4g is saturated

4 servings

Suitable for freezing

Suitable for vegetarians