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