It’s Monday, and time to whip up a fresh batch of muffins for the week.  These muffins are my version of a recipe I found at http://www.thesisterscafe.com called Cape Codd Apple Nut Carrot Muffins.  I have changed the ingredients somewhat, and shortened the name, but they are still packed with flavour.  They’re awesome, a little like carrot cake, and you don’t feel like you are eating something totally unhealthy either which is always a bonus.  The main thing is the kids loved them and I got to sneak in two fruits and a vegetable!  If your school has a NO NUTS POLICY, just omit them, it really won’t make that much difference.  You could also go half wholemeal for the flour if you were wanting to be super healthy.

Apple Nut Carrot Muffins

Ingredients:

2 Cups Self-Raising Flour

1 Cup Sugar

2 tsp. Bicarb. Soda

2 tsp. Cinnamon

1/2 tsp. salt

1 Cup Oil

2 Cups Grated Carrots

1 Large Apple, Grated

1/2 Cup Walnuts, Chopped

2 tsp. Vanilla

1/2 Cup Sultanas

3 Eggs

Method:

Combine dry ingredients in a large mixing bowl.

Add remaining ingredients and mix until combined.

Don’t over-mix as your muffins will be tough and chewy.

Fill  lightly greased muffin tins/muffin papers 2/3 full with mixture.

Bake at 180C for 20-25 minutes or until muffins are lightly golden.