Ingredients and materials
- 200 g self-raising flour
- 50 g rolled oats
- 150 g finely grated carrot
- 2 eggs
- 180 mL pasteurised milk
- 60 mL olive oil
- 60 g unsweetened apple purée
- Two bowls, spoons and a greased mini-muffin tin
Make it together
- Review ingredient labels and dietary plans. An adult preheats the oven to 180°C, prepares the tin, grates the carrot and handles the eggs.
- Children combine flour and oats in one bowl. In another, an adult combines eggs, milk, oil and apple purée.
- Stir the wet ingredients and carrot into the dry mixture just until combined. Children may help stir with close supervision, but do not taste batter.
- An adult portions into the prepared tin and bakes for approximately 15–20 minutes, checking that the centres are fully baked. Timing varies with tin and oven.
- Cool, then portion and serve under the centre’s food safety and texture procedures. Record the actual ingredients if sharing a family recipe card.
Before the children join in
- Egg-free, dairy-free or wheat-free changes need a separately tested recipe and allergy review; do not simply remove an ingredient.
- Raw flour and egg batter must not be tasted. Clean and sanitise the preparation area afterwards.
- These are small tasting portions, not a nutritional assessment or a complete meal.
Talk, notice, explore
What happened to the grated carrot after baking? How did the mixture change?