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APPLE AND CARROT MUFFINS

There is nothing nicer than freshly baked muffins. The only difficult part of this recipe is the grating of the apples and carrots and a little arm muscle strength to mix all the ingredients together with a wooden spoon. Great muffins to serve with breakfast or a late morning Sunday brunch. Give them a try!

Makes about 12 – 15 large muffins

Ingredients

  • 500ml (2 cups) cake flour, sifted
  • 10ml (2 tsp) bicarbonate of soda
  • 300ml (1¼ cups) sugar
  • 10ml (2 tsp) cinnamon
  • Pinch of salt
  • 375ml (1½ cups) grated peeled apple (about 3 large apples)
  • 375ml (1½ cups) grated carrot
  • 200ml ( ¾ cup) desiccated coconut
  • 125ml (½ cup) raisins
  • 125ml (½ cup) chopped pecan nuts (optional)
  • 250ml (1 cup) cooking oil
  • 3 extra large eggs, slightly beaten
  • 2,5ml (½ tsp) vanilla essence

Method

  1. Preheat oven to 180˚C. Grease a 12-hole muffin pan.
  2. In a large bowl, sift together all the dry ingredients.
  3. In a separate bowl, place the grated apples, grated carrots, coconut, raisins, oil, beaten eggs and vanilla essence. Using a wooden spoon, mix together until well combined.
  4. Add the wet ingredients to the dry and mix until moistened. Do not over mix.
  5. Spoon into muffin pan and bake for about 20 minutes.

With Love

Margaret

Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.