Lemon grass and carrot muffins

Recipe from: 11/1/1996 12:00:00 AM
Ingredients 12
Servings 16
Time

Ingredients

  • 10
    ml
    ground cinnamon
  • 500
    ml
    cake flour
  • 10
    ml
    bicarbonate of soda
  • pinch of salt
  • 210
    ml
    coconut
  • 300
    ml
    brown sugar
  • 4
    eggs, well-beaten
  • 250
    ml
    sunflower cooking oil
  • 2
    apples, peeled and finely grated
  • 125
    ml
    dates, finely chopped
  • 375
    ml
    grated carrot
  • 200
    ml
    chopped pecan nuts
 

Method

 
Grease muffin pans. Lay a strip of fresh lemon grass cut to size in each hollow. Press lemon grass down in the oil allowing it to cover both sides. Mix cinnamon, flour, bicarbonate of soda, salt and coconut. Beat sugar and eggs together until creamy. Then whisk in the oil. In a separate bowl mix apples, dates, carrots and pecan nuts. Add this mixture to the beaten sugar, oil and eggs. Mix well. Lightly stir until well mixed and finally fold in flour and coconut mixture. Stir well and drop spoonfuls into pan hollows. Bake at 180 ºC for about 18 minutes or until lightly brown. Turn out while still hot and with the tip of a knife blade lift off the lemon grass from the base. Serve hot with butter.
 

Read more on: bake
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.