1 box NOMU MiniMakes Spiced Cake Batter Mix
2 large eggs
1/4 cup NOMU Extra Virgin Olive Oil (or vegetable oil)
1/4 cup plain full cream yoghurt
1 tbsp milk
1 carrot, peeled and coarsely grated
1 small or 1/2 large green apple (about 100g), coarsely grated
1/3 cup (50g) raisins
1/4 cup (30g) pecans or walnuts, roughly chopped
1/4 cup (15g) coconut flakes
Preheat the oven to 200°C and line a muffin tray with 6-8 paper liners.
Whisk the eggs until frothy, then mix in the Olive Oil, yoghurt and milk. Add the cake mix and stir until a smooth batter starts to form. Add the grated carrot, apple, raisins, nuts and coconut and gently fold in until evenly distributed.
Divide the batter between muffin liners and bake at 200°C for 7 minutes, then reduce the heat to 180°C and bake for another 10-15 minutes or until cooked through when tested with a skewer.
Allow to cool for 10 minutes before removing from the tin.
Enjoy warm with a pat of butter, or allow to cool and store at room temp in an airtight container.
Tip: Make mini muffins for easy lunchbox fillers.
1 box NOMU MiniMakes Spiced Cake Batter Mix
2 large eggs
1/4 cup NOMU Extra Virgin Olive Oil (or vegetable oil)
1/4 cup plain full cream yoghurt
1 tbsp milk
1 carrot, peeled and coarsely grated
1 small or 1/2 large green apple (about 100g), coarsely grated
1/3 cup (50g) raisins
1/4 cup (30g) pecans or walnuts, roughly chopped
1/4 cup (15g) coconut flakes
Preheat the oven to 200°C and line a muffin tray with 6-8 paper liners.
Whisk the eggs until frothy, then mix in the Olive Oil, yoghurt and milk. Add the cake mix and stir until a smooth batter starts to form. Add the grated carrot, apple, raisins, nuts and coconut and gently fold in until evenly distributed.
Divide the batter between muffin liners and bake at 200°C for 7 minutes, then reduce the heat to 180°C and bake for another 10-15 minutes or until cooked through when tested with a skewer.
Allow to cool for 10 minutes before removing from the tin.
Enjoy warm with a pat of butter, or allow to cool and store at room temp in an airtight container.
Tip: Make mini muffins for easy lunchbox fillers.
1 box NOMU MiniMakes Spiced Cake Batter Mix
2 large eggs
1/4 cup NOMU Extra Virgin Olive Oil (or vegetable oil)
1/4 cup plain full cream yoghurt
1 tbsp milk
1 carrot, peeled and coarsely grated
1 small or 1/2 large green apple (about 100g), coarsely grated
1/3 cup (50g) raisins
1/4 cup (30g) pecans or walnuts, roughly chopped
1/4 cup (15g) coconut flakes
Preheat the oven to 200°C and line a muffin tray with 6-8 paper liners.
Whisk the eggs until frothy, then mix in the Olive Oil, yoghurt and milk. Add the cake mix and stir until a smooth batter starts to form. Add the grated carrot, apple, raisins, nuts and coconut and gently fold in until evenly distributed.
Divide the batter between muffin liners and bake at 200°C for 7 minutes, then reduce the heat to 180°C and bake for another 10-15 minutes or until cooked through when tested with a skewer.
Allow to cool for 10 minutes before removing from the tin.
Enjoy warm with a pat of butter, or allow to cool and store at room temp in an airtight container.
Tip: Make mini muffins for easy lunchbox fillers.
1 box NOMU MiniMakes Spiced Cake Batter Mix
2 large eggs
1/4 cup NOMU Extra Virgin Olive Oil (or vegetable oil)
1/4 cup plain full cream yoghurt
1 tbsp milk
1 carrot, peeled and coarsely grated
1 small or 1/2 large green apple (about 100g), coarsely grated
1/3 cup (50g) raisins
1/4 cup (30g) pecans or walnuts, roughly chopped
1/4 cup (15g) coconut flakes
Preheat the oven to 200°C and line a muffin tray with 6-8 paper liners.
Whisk the eggs until frothy, then mix in the Olive Oil, yoghurt and milk. Add the cake mix and stir until a smooth batter starts to form. Add the grated carrot, apple, raisins, nuts and coconut and gently fold in until evenly distributed.
Divide the batter between muffin liners and bake at 200°C for 7 minutes, then reduce the heat to 180°C and bake for another 10-15 minutes or until cooked through when tested with a skewer.
Allow to cool for 10 minutes before removing from the tin.
Enjoy warm with a pat of butter, or allow to cool and store at room temp in an airtight container.
Tip: Make mini muffins for easy lunchbox fillers.
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Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
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PLUS, one lucky shopper will WIN back the value of their cart in CASH!
You found a hidden Easter Egg!
Leave your details below to crack the egg to reveal your prize!
PLUS, one lucky shopper will WIN back the value of their cart in CASH!
You found a hidden Easter Egg!
Leave your details below to crack the egg to reveal your prize!
PLUS, one lucky shopper will WIN back the value of their cart in CASH!
You found a hidden Easter Egg!
Leave your details below to crack the egg to reveal your prize!
PLUS, one lucky shopper will WIN back the value of their cart in CASH!
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