Lemon grass and carrot muffins

Ideas
16 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (12)

10.00 ml cinnamon — ground
500.00 ml flour — cake
10.00 ml Bicarbonate of soda
salt — just a pinch
210.00 ml coconut
300.00 ml brown sugar
4.00 eggs — beaten
250.00 ml sunflower oil
2.00 apples — peeled, grated
125.00 ml dates — finely chopped
375.00 ml carrots — grated
200.00 ml pecan nuts — chopped
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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.



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