Yield: 12 Servings
|1 cup||Plain yoghurt|
|1 cup||Grated carrot|
|½ cup||Chopped walnuts|
|3 cups||Self-raising flour|
|½ teaspoon||Baking soda|
Preheat oven to 400øF, prepare pans. Beat together the eggs, sugar, oil & yoghurt. Add the carrot & walnuts. Fold in the previously combined dry mix.
Place in muffin pans & bake for 20-25 mins. Makes 12. Variations: 1. Carrot & Honey: Omit the sugar & add ½ cup honey to the wet mix.
Increase the cinnamon to 2 tsps.
2. Carrot & Pineapple: Omit the yoghurt from the wet mix & add 1 cup crushed pineapple. ½ cup currants may be added to the wet mix if desired.
3. Carrot & Sesame: Replace the walnuts with ½ to ¾ cup toasted sesame seeds & ½ cup sultanas (golden raisins).
4. Zucchini: Substitute grated raw zucchini for grated carrot in any of the above recipes. Add 1 tsp of vanilla essence to the wet mix.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .