Name: Carrot and apricot muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1/4 cup vegetable oil; 1/2 cup firmly packed brown sugar; 3/4 cup rice milk; 1/4 cup apple sauce; 1 1/2 cup plain flour; 1 1/2 teaspoon baking powder; 1 teaspoon mixed spice; 1 medium carrot, coarsely grated; 1/2 cup finely chopped dried apricots

Carrot and apricot muffins

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Makes 12 Item

Prep

10M

Cook

20M

Total

30M

Ingredients

1/4 cup vegetable oil

1/2 cup firmly packed brown sugar

3/4 cup rice milk

1/4 cup apple sauce

1 1/2 cup plain flour

1 1/2 teaspoon baking powder

1 teaspoon mixed spice

1 medium carrot, coarsely grated

1/2 cup finely chopped dried apricots

Method

1.Preheat oven to 180°C (160°C fan-forced). Line a 12-hole (1/3-cup) muffin tray with paper cases. Grease paper cases.

2.Whisk oil, sugar, rice milk and apple sauce in a large bowl. Sift flour, baking powder and mixed spice over mixture. Add carrot and apricot; stir until just combined (mixture will still look lumpy). Don’t overmix.

3.Spoon into prepared tray; bake 20 minutes, or until a skewer inserted in the centre comes out clean. Transfer to a wire rack to cool. Serve.

You can make muffins in 3 x 12-hole (2-tablespoon) mini muffin trays; cooking time will reduce to 15 minutes. You’ll find apple sauce in the chutney and sauce aisle of supermarkets.
Note

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