Ingredients

1 and half cups of self raising flour

1 teaspoon cinnamon or a mix of allspice and nutmeg

1 cup of brown sugar

1 cup of Rice bran or sunflower oil (not olive)

2 cups of grated carrots

1 grated apple

Half a cup of chopped walnuts

Half a cup of desiccated coconut

2 eggs (vegan alternative: 2 tablespoons of ground flax seed mixed with 2 tablespoons of water)

Half a teaspoon of vanilla essence

1 teaspoon of baking powder

Half a teaspoon of salt

Method

Mix the eggs, sugar and oil in a bowl.
Preheat the oven to 175 and prepare a muffin dish by either greasing with oil or placing unbleached paper cups into the tin.
Sift the flour, spices, salt and baking powder into the oil mixture. Add in grated carrots and apple, nuts and coconut and gently mix together.
Spoon into the muffin tray and bake at 175 for approximately 20 minutes depending on your oven. Cook until golden brown and they bounce back when pressed.

They keep well and may be iced or served as is.