Ingredients
2 eggs
⅔ cup vegetable oil
⅓ cup apple juice
¾ cup caster sugar
1 cup grated carrot
1 apple
peeled and grated
⅓ cup walnuts
optional
⅓ cup sultanas
1 cup plain flour
1 tsp bicarb soda
1 tsp cinnamon
Equipment
- 1 muffin tray
- 1 cupcake papers
- 1 large bowl
Instructions
- Preheat oven to 180°C (160°C fan-forced). Line a 12-cup regular muffin tray with cupcake papers.
- In a large bowl, whisk together eggs, oil and apple juice with sugar. Stir through carrot, apple, walnuts and sultanas. Fold through flour, bicarb soda and cinnamon.
- Spoon into prepared muffin tray. Bake for 30-35 minutes or until golden brown.
Notes
Tip
Fill each muffin case to the top with batter as they don’t rise very much.
Tip
These tasty treats freeze well – just pop them straight from the freezer into lunch boxes and they’ll defrost by lunchtime.
Tip
Omit the nuts if your kids' school has a nut-free policy.
