Ingredients
The following ingredients have 4 Servings
- 300 grams granulated sugar
- 340 grams plain wholegrain flour (I used Marriages)
- 1 tbsp ground cinnamon
- 2 tsp bicarbonate of soda
- 1/2 tsp Shetland sea salt
- 45 grams desiccated coconut
- 50 grams walnuts (coarsely chopped)
- 3 large free-range eggs
- 250 ml sunflower oil
- 1 tsp vanilla extract
- 150 grams pitted dates (chopped)
- 1 large apple (peeled and grated)
- 260 grams carrots (peeled and grated weight)
Instruction
- Preheat oven to 350 F/180 C/ 160 C fan and line 2 x 12 hole muffin tins with paper cases.
- In a large bowl mix together the sugar, flour, cinnamon, bicarbonate of soda and salt.
- Add the coconut and the nuts.
- In another bowl, mix the eggs with the sunflower oil and the vanilla.
- Add the dates, grated carrots and grated apple to the egg mixture and stir well to combine.
- Mix the wet ingredients into the dry, stirring well to just combine.
- Spoon into the prepared baking cases and bake for 35 minutes, until a skewer inserted into the centre comes out clean.
- Cool the muffins in the trays for 10 minutes before transferring to a wire rack to cool completely.
