Moist carrot muffins

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18 servings Cooking: 25 mins
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By Food24 November 03 2009
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Ingredients (14)

500.00 ml flour — cake
10.00 ml Baking powder
10.00 ml cinnamon — ground
1.00 ml salt
315.00 ml sugar
125.00 ml pecan nuts — chopped
125.00 ml raisins — seedless
125.00 ml coconut
3.00 eggs — extra-large
125.00 ml oil
125.00 ml water
10.00 ml vanilla — essence
1.00 apples — green, peeled and grated
500.00 ml carrots — grated
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Method:

Preheat the oven to 180 ºC and spray 18 muffin tin hollows with non-stick spray or butter lightly.
Sift the dry ingredients together in a mixing bowl. Stir in the sugar, chopped nuts, raisins and coconut.
Whisk the eggs well and beat in the oil and water. Add the remaining ingredients, mix well and pour over the dry ingredients. Stir until just blended. Turn the mixture into the muffin tin hollows and bake for 20-25 minutes or until baked through.
Cool slightly in the tins before turning out to cool completely. Store in an airtight container anti! just before serving.
Makes 18 muffins.



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