Another muffin experiment. Same basic ingredients just different flavourings and a neutral flavoured oil instead of butter. The photo is last years’ apple version. I made mini muffins this week with banana instead – both are good. The larger size freeze quite well – I haven’t tried freezing the mini muffins. This mixture makes about a dozen medium muffins or approx 40 mini-muffins.
• Preheat oven to 180°C and grease muffin tins (or line with cases)
½ cup sugar (brown or white)
1/3 cup rice bran oil
1 egg
1 medium carrot - grated
1 medium banana – mashed (or ½ appled – grated)
½ cup crushed pineapple including juice
½ cup walnuts – chopped fine
• Mix all above ingredients together
• Sift the following ingredients together:
1 ½ cups plain flour (can be part white and wholemeal)
2 tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp mixed spice
• Add dry ingredients to wet and mix briefly until just combined.
• Bake in small or medium muffin tins.
• Medium muffins take about 20 minutes.
• Small muffins take about 12 minutes.
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