This recipe, originally by Anna Gare, is perfect for early starts. You make the batter the night before, bung it in the fridge to ‘improve’ and then cook them the next morning. Breakfast picnics or school lunches, this is a winner because it has fruit, vegetables and – if you choose – protein.
They taste delicious and must be good for you
This quantity makes 36 ‘patty’ sized muffins, which is quite a lot (they do freeze), but you can easily half the quantities. I used two eggs and ¾ cups of caster sugar when doing half quantity.
Most kids (and adults) won’t realise there are four different types of fruit and vegetable in these.
Ingredients 3 eggs
1 cup vegetable oil
1 teaspoon vanilla
½ cup pineapple juice (though apple juice works as well)
1 and a 1/4 cups caster sugar
2 cups grated carrot
2 apples grated
½ cup sultanas
½ cups pecans (or use extra sultanas)
½ cup shredded coconut
2 cups plain flour
2 teaspoons sifted bicarb or soda
2 teaspoons ground cinnamon
In a large ceramic or glass bowl, whisk together the eggs, oil, sugar and juice until creamy. If you have a girl’s arm like me, just use an electric beater on low.
Carrot, apple, sultanas and coconut. Count them, that is four fruit and veg. This is practically a health food
Add the remaining ingredients and mix until combined.
The batter tastes better than it looks
Cover with plastic and place in the fridge overnight. You can cook it immediately, but the flavour is said to improve overnight.
The next morning, preheat the oven to 180C. Spoon the mixtures into the muffins tins. They won’t rise very much so fill them almost to the top.
Fill 'em up
Bake for 18-25 minutes depending on whether you are using small or large muffin trays. I found the ‘patty’ sized muffins cooked in 18 minutes.