Reader recipe: Ann’s muffins
( MAKES 18 muffins )
Photo by Tam West
This recipe was submitted by Bite reader Chris French for an afternoon tea competition. It came from his wife’s grandmother who lived to 94. She always said it was because she ate these muffins every day! Very moist, the muffins are full of apple and pineapple but be sure to drain the pineapple first.
|2½ cups||Standard flour|
|2 tsp||Baking soda|
|¾ cup||Apple sauce|
|½ cup||Oil, any oil is okay except for olive oil|
|1 tsp||Vanilla extract|
|2 cups||Carrots, grated|
|1 can||Canned crushed pineapple, 420g can, drained|
|½ cup||Walnuts, chopped|
- Heat oven to 180C.
- Combine and mix the flour, sugar, cinnamon, baking soda and salt in a large bowl.
- In another bowl, mix together the eggs, applesauce, oil and vanilla.
- Stir into the dry ingredients.
- Stir in grated carrots, pineapple, coconut and sultanas and nuts.
- Bake for 20-25 minutes at 180C.
- After removing from the oven, let cool and store in an airtight container in a cool place. Due to the high moisture content of these muffins they need to be eaten in a few days. As a variation, this can be made into a loaf that can be sliced and served, but the baking time will be longer.
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See all Bite readers' afternoon tea competition recipes here.