‘Meal-in-a-muffin’ Breakfast Muffins – (makes 12 or 24)

3 eggs (6)                                      
½ c brown sugar (1)
10 ml vanilla essence (20 ml)          
½ c grated carrots (1 )
½ chopped peacan nuts (1)              
1 c grated apple (2)
¾ c coconut (1 ½)                            
½ c seedless raisins (1)
150 g whole wheat flour (300 g)     
¾ c rolled oats (1 ½)
75 ml wheargerm (150 g)                
7 ml bicarb of soda (14 ml)
5 ml baking powder (10 ml)             
10 ml cinnamon (20 ml)
2 ml ginger (5 ml)                           
2 ml salt (5 ml)
2 ml nutmeg (5 ml)                          
½ c sunflower oil (1)
1.        Pre-heat oven to 190*C (375*F)
2.       Grease VERY WELL & flour  1 (2) muffin tins
3.       Beat eggs, sugar, oil & vanilla essence in a large bowl for about 2 minutes.
4.       Sir in remaining ingredients using a metal spoon.
5.       DO NOT OVERMIX – batter should be just moistened & will be lumpy.
6.       Spoon into muffin tins.
7.       Bake for 20 minutes or until firm to the touch, golden brown.
                          CAN BE FROZEN!!
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