Apple and carrot wholewheat spelt breakfast muffins

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Ingredients (17)

200 g	brown sugar
100 ml	coconut oil
150 g	bran flakes — finely crushed
30 ml	wheatgerm
30 ml	oat bran
150 g	flour — wholemeal
150 g	spelt flour
1 tsp	cinnamon — ground
1/4 tsp	salt
12 ml	Robertson's bicarbonate of soda
2	eggs
1 tsp	vanilla — extract
2 cup	milk — low-fat
1	apples — peeled and grated
1	carrots — grated
60 g	pecan nuts — chopped
80 g	raisins

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Method:

In a large bowl, mix together the sugar, coconut oil and crushed bran flakes. Add the wheat germ, oat bran, flours, cinnamon, salt and bicarbonate of soda. Stir together until the flour is evenly distributed. The mixture will have a rough, crumbly texture.

Whisk the eggs lightly, just enough to break up the yolks and add this to the dry ingredients together with the vanilla, then the milk, followed by the grated apple and carrot. Give the batter a final mix and pour into a Tupperware. Place in the refrigerator to rest overnight.

Preheat the oven to 180° C.

Line a muffin tin with paper cup liners. Add the pecans and raisins to the batter and stir through. Divide the batter evenly into the muffin tins. Bake for 25-30 minutes. Allow to rest for several minutes in the tins before placing on a wire rack to cool.

On cooling, the muffins will have a crunchy top, but this will soften when stored. These muffins will keep well for at least 2-3 days and can be placed in a hot oven for 5 minutes to crisp up the tops, if you like.

Recipe reprinted with permission of Bibby’s Kitchen@36. To see more recipes, please click here.