These fruity muffins are packed with flavour and will make a lovely lunchbox treat.
6-12 muffins Preparation time: 20 minutes Baking time: 30-35 minutes
375 ml (1½ c) carrots, finely grated 250 ml (1 c) apple purée 125 ml (½ c) cranberries 125 ml (½ c) plain yoghurt 60 ml (¼ c) oil 160 ml (²⁄₃ c) sugar 160 ml (²⁄₃ c) desiccated coconut 80 ml (¹⁄₃ c) seed mix 500 ml (2 c) gluten-free flour mix 10 ml (2 t) bicarbonate of soda 10 ml (2 t) ground cinnamon pinch of salt butter, honey and goat’s cheese to serve
1 Preheat the oven to 180 °C and grease a muffin tin with 6 or 12 hollows. 2 Mix together the carrots, apple purée, cranberries, yoghurt and oil. 3 Mix together the sugar, coconut, seed mix, gluten-free flour, bicarbonate of soda, cinnamon and salt. 4 Add the flour mix to the carrot mixture and stir until well combined. 5 Divide the batter among the muffin hollows. Bake for 30-35 minutes or until done. 6 Serve the muffins with butter, honey and goat’s cheese.