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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 9 |
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From my friend Teresa. Ingredients:
1/2 cup raisins |
2 cups grated carrots |
1 cup grated zucchini |
1 green apple, chopped |
1/4 cup shredded coconut |
3/4 cup roughly chopped pecans |
1 cup flax seed |
1/3 cup brown sugar |
2 cups whole wheat flour |
1 tablespoon ground cinnamon |
1 teaspoon bicarbonate of soda |
1/2 teaspoon salt |
1 teaspoon baking powder |
2 eggs, beaten |
1/3 cup molasses |
1 teaspoon vanilla essence |
Directions:
1. Preheat oven to 180.
2. Pour 1/4 c boiling water over raisins and soak 10 minute.
3. Combine carrot, zucchini, apple,nuts & drained raisins, mix well.
4. In another large bowl mix all dry ingredients.
5. Stir eggs, molasses & vanilla, add to dry ingred.
6. Fold carrot mixture till just combined. Add water from raisins if mixture is too dry.
7. Spoon into sprayed muffin tin or paper cups and bake about 25-30 minute test with skewer.
8. Cool in tin for 10 minute.
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