Crafty Sunday (with carrot muffins and sprinkle biscuits)

Sprog 1 might just have her mother’s food addiction – she’s become obsessed with making play dough versions of her favourite meals. Meanwhile, I’ve been baking carrot muffins and sprinkle biscuits with Sprog 2. I adapted both recipes from a cookbook called The ABC of Kids’ Cooking, which I edited with the food director of Woman’s Day, Jennene Plummer. My current mission is to create morning tea treats that are vaguely healthy. So the muffins have loads of carrot, wholemeal flour and oats in them. And they still taste delicious.

Carrot and honey muffins

INGREDIENTS: 1 1/2 cups wholemeal self-raising flour; 1 cup self-raising flour; 1 cup brown sugar; 3/4 cup of rolled oats; 90g butter; 1/4 cup of honey; 1 and 1/4 cups buttermilk; 1 cup grated carrot; 1 egg, lightly beaten.

METHOD: Preheat oven to 180C. Combine flour, sugar and oats. Melt butter and honey together. Add to flour mixture with the buttermilk, carrot and egg. Stir until just combined. Spoon into muffin cases and bake for 20-25 minutes.

Sprinkle biscuits

INGREDIENTS: 125g butter, chopped, at room temperature; 1/2 cup brown sugar; 1/2 cup caster sugar; 1 egg; 1 tsp vanilla extract; 1 and 1/4 cups plain flour; 1/4 cup self-raising flour, 1/2 tsp bicarb of soda; hundreds and thousands.

METHOD: Preheat oven to 180C. Line two baking trays with baking paper. In a large bowl, using an electric mixer, cream butter and sugars together until light and fluffy. Beat in egg and vanilla extract until just combined. Lightly fold in flour and bicarb of soda. Roll level tbsps on mixture into balls. Arrange on trays 4cm apart. Using floured fingertips, flatten slightly. Sprinkle with hundreds and thousands. Bake for 10-12 minutes until golden. Allow to cool on trays for 5 minutes. Transfer to a wire rack to cool completely.