50g grated carrot (or 1 medium sized carrot grated)
100g peeled, grated apple (or 1 ½ apples, peeled and grated)
100g coarsely chopped pecans
70g dried cranberries
50g desiccated coconut
Pre-heat the oven to 200°C/400°F/Gas 6. Oil a 12 holed muffin tin (or two tins of 6) with a little vegetable oil, or with paper muffin cases
Combine the flour, sugar, cinnamon, baking powder and salt in a large bowl. Add the egg, yogurt, Stork and Nielsen-Massey Vanilla Extract and mix with a wooden spoon – do not over mix. Stir in carrot, apple, pecans, raisins, cranberries and coconut. It will be a thick mixture.
Fill each hole full with the mixture. Bake for 20-25 minutes or until golden brown. Cool on a wire rack until warm, and serve immediately for best results!