This recipe, originally by Anna Gare, is perfect for early starts. You make the batter the night before, stick it in the fridge to ‘improve’ and then cook the muffins the next morning. Breakfast picnics or school lunches, this is a winner because it has fruit, vegetables and – if you choose – protein.
This quantity makes 36+ ‘patty’ sized muffins, which is quite a lot (they do freeze), but you can easily make half the quantity or make 18 full sized muffins. I use two eggs and ¾ cups of caster sugar when doing half quantity.
Most kids (and adults) won’t realise there are four different types of fruit and vegetable in these.
Ingredients
3 eggs
1 cup vegetable oil
1 teaspoon vanilla
½ cup pineapple juice (though apple juice works as well)
1 and a 1/4 cups caster sugar
2 cups grated carrot
2 apples grated
½ cup sultanas
½ cups pecans (or use extra sultanas)
½ cup shredded coconut
2 cups plain flour
2 teaspoons sifted bicarb or soda
2 teaspoons ground cinnamon
Prep Time: 15 minutes
Cooking Time: 20-30 minutes depending on the size of your muffins
Serves: 12-36 muffins
Method:
In a large ceramic or glass bowl, beat together the eggs, oil, sugar and juice on low until creamy.
Add the remaining ingredients and mix until combined.
Cover with plastic and place in the fridge overnight. You can cook it immediately, but the flavour is said to improve overnight.
The next morning, pre-heat the oven to 180C. Spoon the mixtures into the muffins tins. They won’t rise very much so fill them almost to the top.
Bake for 18-25 minutes depending on whether you are using small or large muffin trays. I found the ‘patty’ sized muffins cooked in 18 minutes.
Truly delicious and full of goodies.
