Carrot, Apple and Banana Muffins
200g plain flour
2tsp each baking - - powder and ground cinnamon
150ml sunflower oil
200g soft brown sugar
2tsp vanilla essence
200g peeled carrots
1 ripe banana
200g eating apples
50g flaked coconut
75g each raisins and chopped apricots
100g jumbo porridge oats
2tbsp mixed seeds
First line a 12 hole muffin tray with paper muffin cases. Then sift together the flour, baking powder and cinnamon. In a large mixing bowl, whisk together the eggs, oil, sugar and vanilla. Using a coarse grater, grate the carrots, banana and apple over the egg mixture. Then stir in the coconut, raisins, apricots and porridge oats with the sifted flour mixture. Give the batter a quick stir, a few lumps don't matter, but if the batter is over mixed the muffins will have a dense and heavy texture.
Spoon equal amounts of the mixture into the lined tins and scatter over the mixed seeds. Bake at 170C for 25minutes or until a skewer inserted into the centre of the muffins comes out clean. Remove from the oven and leave to cool for 10min before placing on a wire rack. If you need a little more sweetness in your life, ice the muffins with cream cheese frosting.
Did you know?
Muffins and cupcakes are sometimes muddled up, but the muffin is not as sweet nor does it get coated in butter icing. The Americans also love their muffins for breakfast, so much so, some states have their own official state muffins! Massachusetts love corn muffins, Minnesota blueberry and New York apple!