Saturday, 14 July 2012

Rachel's Morning Glory Muffins ~

These muffins are as light, tasty and delicious as they are nourishing: look at all those nice nuts, fruit and carrots, the product of which is so more-ish that I find it impossible to eat only one at a time!  Get this recipe right and you will have an enduring crowd-pleaser.


Preheat
 oven to 180 degrees Celsius 
  • Grease muffin trays.  Do make sure you have enough of these to hand: the mixture makes well over the usual dozen of the standard size.  I regularly get 18 muffins from it.
  • Sift flour and combine with other dried ingredients and set aside:
    •  2 cups of standard / plain flour
    • 1/2 cup sugar
    • 1/2 cup finely shredded coconut
    • 1/2 cup of chopped nuts.  I like a mixture of sunflower and pumpkin seeds with a teaspoon or so of poppy seeds.
    • 2 tsp of cinnamon
    • 1/4 tsp salt
  • Beat together eggs, oil, vanilla and golden syrup: 
    • 3 eggs, beaten 
    • ¾ cup oil 
    • 2 teaspoons vanilla essence
    • 1 teaspoon of lemon essence - or a good lot of lemon zest
    • 1 heaped tablespoon golden syrup  
  • Dissolve baking soda in boiling milk: 
    • 2 teaspoons baking soda 
    • ¼ cup boiling milk 
  • Grate and combine the carrots, apple and sultanas: 
    • 2 cups grated carrot 
    • 1 cup grated apple 
    • ½ cup sultanas 
  • Add combined fruit and carrots to the liquid mixture 
  • Stir gently into dry ingredients 
  • Spoon into muffin tins 
  • Bake for 20 minutes. 
This recipe was devised by my sister Rachel, who is especially talented in the kitchen.  The first time I tasted Rachel's I became an immediate fan, but the first time I made them myself I was in a hurry and didn't have all the ingredients, and the result was not a patch on the real thing.  The balance of ingredients, flavours and textures has been refined and adjusted over a number of trials and does work very well, so it's worth sticking to the recipe, at least for the first batch! 
~ Thank you, Rachel ! ~

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