Reader recipe: Ann's muffins

Tam West

This recipe was submitted by Bite reader Chris French for an afternoon tea competition. It came from his wife's grandmother who lived to 94. She always said it was because she ate these muffins every day! Very moist, the muffins are full of apple and pineapple but be sure to drain the pineapple first.

Ingredients

2 ½ cups	Standard flour
1 ¼ cups	Sugar
3 tsp	Cinnamon
2 tsp	Baking soda
½ tsp	Salt
3 whole	Eggs
¾ cup	Apple sauce (Main)
½ cup	Oil, any oil is okay except for olive oil
1 tsp	Vanilla extract
2 cups	Carrots, grated
1 can	Canned crushed pineapple, 420g can, drained (Main)
½ cup	Coconut
½ cup	Sultanas
½ cup	Walnuts, chopped

Directions

1. Heat oven to 180C.
2. Combine and mix the flour, sugar, cinnamon, baking soda and salt in a large bowl.
3. In another bowl, mix together the eggs, applesauce, oil and vanilla.
4. Stir into the dry ingredients.
5. Stir in grated carrots, pineapple, coconut and sultanas and nuts.
6. Bake for 20-25 minutes at 180C.
7. After removing from the oven, let cool and store in an airtight container in a cool place. Due to the high moisture content of these muffins they need to be eaten in a few days. As a variation, this can be made into a loaf that can be sliced and served, but the baking time will be longer.

See more of the competition finalists

• Za'atar and feta pinwheels
• Chicken, pine nut and basil fingers

See all Bite readers' afternoon tea competition recipes

here

.