Carrot and poppy seed muffins

Recipe from: 5/29/1997 12:00:00 AM
Ingredients 11
Servings 12
Time

Ingredients

  • 250
    ml
    cake flour
  • 190
    ml
    wholewheat flour
  • 250
    ml
    mealie meal
  • 75
    ml
    baking powder
  • 3
    ml
    bicarbonate of soda
  • 60
    ml
    poppy seeds
  • 250
    ml
    apple juice
  • 2
    extra-;large eggs
  • 125
    ml
    honey
  • 65
    ml
    oil
  • 250
    ml
    grated carrots
 

Method

 
Preheat the oven to 190 °C (375 °F). Spray a muffin tin with 12 hollows with non-stick spray. Sift together the cake flour, wholewheat flour, mealie meal, baking powder and bicarbonate of soda. Add the bran left behind in the sieve and the poppy seeds and mix lightly. Whisk together the apple juice, eggs, honey and oil. Add to the dry ingredients. Add the carrots and fold in lightly until just blended. Spoon into the prepared muffin tin and bake for 20 to 25 minutes or until the muffins are done and a testing skewer comes out clean when inserted into the centre of the muffins. Serve with butter, cheese and honey.
 

Read more on: bake
 

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