The carrot and apple add a natural sweetness and help to keep the muffin tender and moist.
|200 g||brown sugar|
|100 ml||coconut oil|
|150 g||bran flakes — finely crushed|
|30 ml||oat bran|
|150 g||flour — wholemeal|
|150 g||spelt flour|
|1 tsp||cinnamon — ground|
|12 ml||Robertson's bicarbonate of soda|
|1 tsp||vanilla — extract|
|2 cup||milk — low-fat|
|1||apples — peeled and grated|
|1||carrots — grated|
|60 g||pecan nuts — chopped|
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.