Ingredients
- Carrot Cake Mix 5 x 500g
- Wright's Carrot Cake Mix 500g
- Chopped Mangoes (fresh or canned) 100g
- Chopped Pecan Nuts 100g
- Crushed Ripe Banana 100g
- Water 200ml
- Vegetable Oil 60ml
- Rolled Oats 6 - 8g
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Fruit & Nut Muffins
- BAKE: 25m
- SERVES: 12
METHOD
METHOD (Makes 12).
Place 12 paper muffin cases into a muffin baking tray.
Mix all the ingredients listed under “Cake” together to form a batter, following the instructions on the pack.
Divide the mixture evenly between the 12 muffin cases.
Sprinkle a few rolled oats over the top of each muffin as decoration, prior to baking.
Bake in the oven at 200°C (400°F Gas Mark 6) for approximately 25 minutes.
Allow to cool, before removing from the baking tray.
NOTE: Peaches or apricots make a perfect alternative to mangoes.
“I'd just like to say that your bread and cake mixes are FAB. Your white bread and seeded breads are the best. At the moment, i'm just cooking a Wrights carrot cake. It looks, and smells, wonderful. I wouldn't use anything else. Well done. Best regards,"
PETER RAYNES.
Deb's Tips
These lovely little muffins are delicious with the mangoes, pecans and bananas listed in the recipe. Also delicious with other seasonal fruits too - an excellent lunch box filler - fill them with health! Deb the Bread