The Great Australian Bake Off

Try your hand at Matt Moran's favourite muffins.


  • Muffins

  • 500g plain flour

  • 600g caster sugar

  • 6 tsp bicarbonate of soda

  • 6 tsp cinnamon

  • 1 1/3 tsp table salt

  • 2 2/3 cups vegetable oil

  • 8 eggs, room temperature

  • 5 tsp vanilla extract

  • 4 large Granny Smith apples, peeled and grated

  • 1 1/3 cup raisins

  • 1 1/3 cup flaked coconut

  • 1 1/3 cup grated carrot

  • 1 1/3 cup chopped walnuts

  • Icing

  • 450g cream cheese, softened

  • 300g unsalted butter softened

  • 450g sifted icing mixture

  • 2 tsp vanilla extract

  • Lemon Zest

  • Topping

  • 1 cup walnuts, toasted then chopped

  • 1 cup crisp coconut chips, toasted


  • Muffin:

  • 1.

    Preheat oven to 175°C, place muffin cases in 2 x 12-hole muffin trays.

  • 2.

    In a large bowl, combine flour, sugar, bicarbonate soda, salt and cinnamon.

  • 3.

    In a separate bowl, mix oil, eggs and vanilla.

  • 4.

    Make a well in the dry ingredients and stir in wet ingredients until just moistened.

  • 5.

    Fold through apple, carrots, raisins, coconut and walnuts.

  • 6.

    Scoop mix into muffin cases and bake for 25-35 minutes.

  • Icing:

  • 1.

    Mix softened cream cheese, butter and vanilla extract in a mixer with a paddle attachment.

  • 2.

    Add powdered sugar and mix until smooth.

  • Topping:

  • 1.

    Toast walnuts and coconut chips.

  • 2.

    Chop walnuts and sprinkle on iced muffins with toasted coconut chips and lemon zest.

Nutritional information

Nutritional analysis per serving (48 servings)

  • Energy 392kj
  • Fat Total 27g
  • Saturated Fat 8g
  • Protein 3g
  • Carbohydrate 34g
  • Sugar 23g
  • Sodium 238mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe has not been edited or tested by the Bake Off Food Department

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