These muffins are perfect to have on hand as a healthy snack and even better when eaten warm out of the oven.
1 cup veg oil (I use canola)
1 tsp vanilla
½ cup pineapple juice
2 cups grated carrots
½ cup walnuts
½ cup sultanas
¼ cup shredded coconut
2 grated apples
2 cups p. Flour
1 ¼ cups sugar
2 tsp bicarb (sifted)
2 tsp cinnamon powder
Whisk together eggs, oil, vanilla, sugar and juice.
Add remaining ingredients, stir until well combined.
Cover and place in fridge over night.
Spoon into greased muffin tins and bake for about 40 mins on 180°C.
Be generous when spooning in mixture as it doesn’t rise much.
Muffins will keep for a few days in air tight container and they freeze well.
Recipe from Australia's Biggest Morning Tea contributed by Anna Gare