carrot & sunflower muffins
1⁄2 cup (125 ml) rice bran oil
1⁄2 cup (150 g) honey
1 teaspoon cinnamon
11⁄2 cups (280 g) carrot
1⁄2 cup (50 g) desiccated coconut
11⁄2 cups (240 g) wholemeal (wholewheat) self-raising flour
1⁄2 cup (125 ml) boiling water
1⁄2 cup (70 g) sunflower seeds
Preheat oven to 170°C (335°F) fan-forced.
Beat eggs and oil together, add the honey and cinnamon, and mix until honey is dissolved.
Finely grate the carrot in a food processor and add to the mixture. Mix in the coconut and flour. Add boiling water, and mix until completely combined. Mix in sunflower seeds.
Grease a muffin tin with oil, and fill each one three-quarters with mixture. Bake for 25 minutes.
Leave to cool in muffin tin for 20 minutes before placing on a cake rack.