CARROT AND APPLE MUFFINS

500 ml cake flour
10 ml bicarbonate of soda
300 ml sugar (brown or white)
10 ml cinnamon
Pinch of salt
375 ml grated carrots
375 ml grated apple
200 ml coconut
125 ml nuts (optional) I used raisins instead
250 ml oil
3 beaten eggs
2 ml vanilla essence

Preheat oven to 180°C.
Spray your muffin pans with spray and cook.
Sift all the dry ingredients together except the coconut.
Mix oil, beaten eggs and vanilla essence. Add this to the dry ingredients. Mix.
Add the carrots, apples, nuts or raisins and coconut. Mix well together.
Fill up your muffin pans ½ to ¾, depending on preferred size of muffin.
Bake teen 180°C for 20 – 25 min. depends on the size of the muffins.
Empty muffin pans onto a cooling rack and allow to cool before decorating.

Note:
Eat them without or with frosting.
I used the traditional cream cheese frosting that one uses on Carrot cakes.
Enjoy.

Recipe and photo: Iselle Janse van Vuuren