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Carrot and fruit muffins

Carrot and fruit muffins recipe

carrot and fruit muffins




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    • 500 ml cake flour, sifted
    • 10 ml bicarbonate of soda
    • 10 ml cinnamon 2 ml salt
    • 310 ml brown sugar
    • 3 eggs, beaten
    • 250 ml Clover Mooi River Butter, melted
    • 10 ml vanilla essence
    • 500 ml carrots, finely grated
    • 250 ml apples, finely grated
    • 60 ml desiccated coconut
    • 250 ml dried cake fruit mix, soaked in rooibos tea
    • 125 ml pecan nuts, chopped
    • 20 ml rum (optional)
    • To serve
    • Clover Fresh Cream, stiffly beaten

    Preheat oven to 180°C.

    Mix the flour, brown sugar and bicarbonate of soda together.

    Add the cinnamon and salt and mix well.

    Beat the eggs, butter and essence together and add to the dry ingredients.

    Mix well until smooth.

    Add the remaining ingredients to batter and mix lightly.

    Spoon equal amounts of batter into a greased muffin pan and bake in oven for 20 minutes.

    Allow to cool in pan before turning out onto a wire rack.

    Pour a little rum over each muffin while still warm.

    Serve warm with cream.