MAKES ABOUT 24
Preparation time: 25 min
Cooking time: 25 min
INGREDIENTS
500 ml (2 c) cake flour
15 ml (1 T) baking powder
5 ml (1 t) bicarbonate of soda
5 ml (1 t) mixed spice
10 ml (2 t) ground cinnamon
500 ml (2 c) wholewheat flour
5 ml (1 t) salt
100 ml bran
100 ml muesli
50 ml desiccated coconut
50 ml sunflower seeds
50 ml flaxseed
100 ml seedless raisins
250 ml (1 c) sunflower oil
3 eggs
10 ml (2 t) vanilla essence
250 ml (1 c) milk
500 ml (2 c) finely grated carrots
6 mashed bananas
almond flakes
METHOD
- Preheat the oven to 180 °C. Grease 24 muffin tin hollows.
- Sift together the cake flour, baking powder, bicarb and spices. Add the wholewheat flour, salt, bran, muesli, coconut, sunflower seeds, flaxseed and seedless raisins.
- Whisk together the oil, eggs, essence and milk. Add the carrots and banana. Add the dry ingredients and stir to blend.
- Spoon the batter into the tins and scatter the almonds on top.
- Bake for 25-30 minutes.
Benita Coetzee of Krugersdorp West sent in this recipe.
- Carmen Niehaus