Carrot, coconut and sultana muffins
These hearty muffins are richly flavoured with dried fruit, grated carrot and coconut for a nourishing lunchbox snack
SERVES
12
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
15
MINUTES
Ingredients
225g carrots
3 eggs
140g pale soft brown sugar
6Â tbsp sunflower oil
150g self-raising flour
1 tsp mixed spice
70g desiccated coconut
75g mixed dried fruitÂ
Method
Preheat oven to 180ÂșC.
Wash, peel. and grate the carrots finely. Crack the eggs into a large bowl, whisk with a whisk until lightly beaten. Add in the sugar and continue to whisk until light and creamy. Gradually add in the oil, whisking all the time.
Mix the flour, mixed spice, coconut, sultanas and carrots.
Then stir gradually into the base mixture until it is well-incorporated. Use a tablespoon to divide the mixture as evenly as you can between the muffin cases.
Bake for 15-20 minutes or until firm and golden. Remove from the oven with oven gloves. Cool the muffins on a wire rack. They are delicious as they are but even yummier with some cream cheese icing on top.
This recipe is adapted from Grow It Cook It, written by Amanda Grant, published by Rhyland Peters and Small
