Try your hand at Matt Moran's favourite muffins.
Preheat oven to 175°C, place muffin cases in 2 x 12-hole muffin trays.
In a large bowl, combine flour, sugar, bicarbonate soda, salt and cinnamon.
In a separate bowl, mix oil, eggs and vanilla.
Make a well in the dry ingredients and stir in wet ingredients until just moistened.
Fold through apple, carrots, raisins, coconut and walnuts.
Scoop mix into muffin cases and bake for 25-35 minutes.
Mix softened cream cheese, butter and vanilla extract in a mixer with a paddle attachment.
Add powdered sugar and mix until smooth.
Toast walnuts and coconut chips.
Chop walnuts and sprinkle on iced muffins with toasted coconut chips and lemon zest.
Nutritional analysis per serving (48 servings)
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.
This recipe has not been edited or tested by the Bake Off Food Department
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