Carrot cake muffins

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24 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (13)

240.00 g flour — cake
10.00 ml Bicarbonate of soda
250.00 g castor sugar
10.00 ml cinnamon — ground
2.00 ml salt
375.00 ml carrots — peeled, grated
1.00 apples — peeled, cored and grated
70.00 g coconut
50.00 g pecan nuts — chopped
75.00 g dates — chopped
250.00 ml oil
3.00 eggs — beaten
2.00 ml vanilla — essence
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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.



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