Carrot cake muffins

Recipe from: 11/21/1991 12:00:00 AM
Ingredients 13
Servings 24
Time

Ingredients

  • 240
    g
    cake flour
  • 10
    ml
    bicarbonate of soda
  • 250
    g
    castor sugar
  • 10
    ml
    ground cinnamon
  • 2
    ml
    salt
  • 375
    ml
    carrots, scraped and finely grated
  • 1
    apple, peeled, cored and finely grated
  • 70
    g
    coconut
  • 50
    g
    pecan nuts, chopped
  • 75
    g
    dates, chopped
  • 250
    ml
    oil
  • 3
    eggs, beaten
  • 2
    ml
    vanilla essence
 

Method

 
Preheat the oven to 180 °C (350 °F). Grease a few muffin tins well with margarine. Sift the dry ingredients together in a mixing bowl.
Combine the grated carrot and apple, coconut and chopped nuts and dates. Beat the oil, eggs and vanilla essence together and add to the carrot mixture. Add to the dry ingredients and mix well.
Spoon into the prepared muffin tins. Bake for about 20 minutes or until a testing skewer comes out clean when inserted into the centre of the muffins. Turn out on to a wire rack.
Serve hot or cold with butter, if preferred.
Makes 24-30 muffins.
 

Read more on: bake
 

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