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Coconut, Apricot & Carrot Muffins

Name: Coconut, Apricot & Carrot Muffins
Ingredients: 3 eggs 175g Flora Dairy Free Spread blended with Coconut and Almond Oils 175g soft brown sugar 175g self raising flour 1 teaspoon vanilla extract 100g carrot, grated 75g apricots, diced; 10g soft brown sugar 15g desiccated coconut 15g chopped almonds

If you’re looking for a new spin on Carrot Muffins, you should try these scrumptious Coconut, Apricot & Carrot Muffins!

Dairy Free

: Prep Time: 15 minutes
: Cook Time: 20-25 minutes
: Makes: 12 muffins
: Great for: Family Recipes , Kids 4+ Years , Grown Up Entertaining

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Ingredients

3 eggs
175g Flora Dairy Free Spread blended with Coconut and Almond Oils
175g soft brown sugar
175g self raising flour
1 teaspoon vanilla extract
100g carrot, grated
75g apricots, diced

Topping

10g soft brown sugar
15g desiccated coconut
15g chopped almonds

Method

Pre heat the oven to 160 Fan. Line a 12 hole muffin tin with muffin cases.
Measure all the cake ingredients into a mixing bowl. Whisk using an electric hand whisk until light and fluffy.
Spoon into the cases.
Mix the topping ingredients together in a small bowl. Sprinkle on top of the mixture.
Bake for 20-25 minutes until well risen and lightly golden brown. Cool on a wire rack.