I have just recovered from a nasty flu. While I was in bed struggling to eat, my husband made an attempt to cook Stewed Apple for me, but it ended up a mushy paste-like sauce. Today I used it to make these Muffins based on my ‘Morning Glory Muffins’. If you have leftover Apple Sauce, it would be perfect for these Muffins.


12 Muffins


1 & 1/2 cups Self-Raising Flour *OR 1 & 1/2 cups Plain Flour & 1 teaspoon Baking Powder
1/2 cup Brown Sugar *OR Caster Sugar
1/2 teaspoon Salt
1/2 teaspoon Bi-Carb Soda
1 teaspoon Ground Cinnamon
1 to 2 large Carrots *coarsely grated
1/2 cup Apple Sauce *OR mushy stewed Apple
1/2 cup Sultanas OR Raisins
1/2 cup Walnuts *coarsely chopped
2 large Eggs
1/4 cup Vegetable Oil *I used Sunflower Oil
1 teaspoon Vanilla Extract

  1. Preheat oven to 180℃. Line a 12-hole medium-size muffin tin with paper cases.
  2. Combine all ingredients and mix well. Spoon the mixture into the cases and bake for 25 to 30 minutes or until cooked through.
  3. Transfer to a wire rack and cool completely. This muffins actually taste better when cold.