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CARROT & BRAN MUFFINS
Makes 12
1 cup (150g) wholemeal plain flour
1 cup (150g) plain flour
1 teaspoon baking powder
½ cup bran flakes
½ cup raw sugar
½ cup golden syrup
100g butter, chopped
1 cup (200g) natural yoghurt
¼ cup/60ml milk
1 teaspoon bicarbonate of soda
¾ cup carrot, finely grated
1. Pre-heat oven to 180ºC.
2. Assemble Mixer using scraper beater.
3. Using Folding/Kneading setting, mix
flours and baking powder together,
about 20 seconds.
4. Add bran flakes and raw sugar, mix until
combined, about 20 seconds.
5. Combine golden syrup and butter in
a small saucepan over medium heat.
When melted remove from heat and stir
in yoghurt, milk and soda. Allow to cool
to warm,
6. Using Folding/Kneading setting, add
warmed mixture and carrot into dry
ingredients mix until just combined,
about 20 to 30 seconds Do not
over mix.
7. Lightly grease and line a deep 12
cup muffin pans. Spoon mixture
evenly between muffin pans until ¾
full with mixture.
8. Bake for 18- 20 minutes or until golden
brown and cooked through.
FIG AND PRUNE TEACAKE
1 cup/180g chopped, pitted prunes
½ cup/90g chopped figs
2 tablespoons golden syrup
¼ cup/70g brown sugar
1 teaspoon bicarbonate of soda
1 cup/250ml warmed orange juice
2 cups (300g) wholemeal plain flour, sifted
CRUNCHY TOPPING:
¼ cup brown sugar
¼ cup (75g) wholemeal plain flour
¼ cup desiccated coconut
¼ cup chopped mixed nuts; almonds,
walnuts & pecans
50g butter, softened
1. Pre-heat oven to 180ºC.
2. Assemble Mixer using scraper beater.
3. Place all topping ingredients into mixing
bowl, using Folding/Kneading setting,
mix 1 minute or until butter is well
combined. Remove from bowl and
set aside.
4. Place fruit, golden syrup, brown sugar
and bicarbonate of soda into mixing
bowl. Pour in orange juice.
5. Using Folding/Kneading setting, mix
until ingredients are combined, about
20 seconds.
6. Add wholemeal flour, continue mixing
until just combined, about 20 to 30
seconds. Do not over mix.
7. Pour mixture into a lightly greased and
base lined 22cm loaf pan.
8. Sprinkle topping ingredients evenly over
cake mixture.
9. Bake for 50 -55 minutes or until a
skewer inserted into the middle of the
cake comes out clean. Allow cake to
cool in pan for 5 minutes before turning
out onto wire rack to cool.
WHOLESOME WHOLEMEAL continued
BEM800_IB_Issue_0110.indd 51 10/12/09 10:00 AM