Serves: 15 – 18
There are muffins and then there are these muffins: energy muffins.
I found them in Delicious Magazine.
They’re dense, they’re soft, they’re incredibly tasty. And they’re really filling. Have one at 10 and you won’t need lunch until 2.
Read the ingredient list and you’ll know where the energy comes from.
You should whip up a batch for the week.
1 ¼ cups caster sugar
2 cups plain flour
2 tsp ground cinnamon
2 tsp baking powder
1 cup sultanas
2 cups grated carrot
1 cup, grated apple
1 cup desiccated coconut
1 cup chopped walnuts
1 cup vegetable oil
1 tsp vanilla extract
Icing sugar, to dust
- Preheat the oven to 180c. Use paper cases to line the muffin pans or grease muffin pans.
- Sift sugar, flour, cinnamon and baking powder into a large bowl. Add the sultanas, carrot, apple, coconut and walnuts.
- In a separate bowl, beat together the eggs, oil and vanilla. Add to the dry ingredients and fold until just combined; do not overmix.
- Spoon into muffin pans and bake for 25 minutes or until golden brown. Serve dusted with icing sugar.