Overnight Muffins
Recipe by Anna Gare from Quickies In My Kitchen
Serves 12
Ingredients
- 1 ¼ cup caster sugar
- 3 eggs
- 1 cup vegetable oil (i use canola)
- 1 tsp vanilla extract
- ½ cup pineapple juice
- 2 cups grated carrots
- 2 grated apples
- 1/2 cup shredded coconut
- ½ cup walnuts
- 2 cups plain flour, sifted
- 2 tsp bicarbonate soda, sifted
- 2 tsp cinnamon powder, sifted
Method
- Whisk together the eggs, oil, vanilla, sugar and pineapple juice in a large bowl.
- Add the remaining ingredients, stir until well combined.
- Cover with plastic wrap and place in fridge overnight
- Spoon the mixture into a greased muffin tin (or lined with paper cases) and bake for about 40 mins in a preheated 180 degrees C oven.
- This recipe makes 12- 18 muffins depending on size of muffin tray.
Notes & Tips
Be generous when spooning in mixture as it doesn’t rise much.
Muffins will keep for a few days in air tight container.
They freeze well.
They are yummy eaten hot, straight from the oven.
