Vegetable muffin cakes were the only thing the class of 7JG had on their minds recently. In class we made vegetable muffin cakes using the amazing school kit. We had to use vegetable substitutes, flour, sugar and more basic ingredients that are used in baking vegetable muffin cakes. Weighing these healthier alternatives on scales using only vegetables was the aim. The vegetables we had to use were beetroot, corn, peas, chickpeas and apple. It was such a fun experience and all of our classmates enjoyed it too.

Emily Rackham & Emily Meale, 7JG