INGREDIENTS
+
225g self-raising flour
75g wholemeal flour
150g soft brown sugar
12g baking soda
7g baking powder
5g cinnamon
4g salt
200g grated carrot
100g grated apple
100g yogurt
60g currants
60g pecans, lightly toasted & chopped finely
50g desiccated coconut
3 eggs
225g coconut oil
12g vanilla essence
Pumpkin seeds & crushed pecans for garnish
Method
+
Mix all the dry ingredients together, then whisk the eggs and sugar. Add the oil, vanilla essence and whisk until nicely emulsified, then add the flour mixture.
Once combined, add the grated fruit, nuts and coconut. Transfer the batter to the prepared muffin cases & tin at 100g, top with pumpkin seeds & 2-3 broken pecan pieces. Bake at 180 C for 18-20 minutes until a toothpick can be removed cleanly when inserted.
Remove from oven and transfer to a wire baking rack to cool.