Ingredients
- 3 eggs
- 1 cup canola oil
- 1 teaspoon vanilla
- 1 cup sugar
- ½ cup unsweetened pineapple juice
- 2 cups grated carrots
- ¼ cup shredded coconut
- 2 grated apples
- ¼ cup sultanas
- 2 cups plain flour
- 2 teaspoons bicarb (sifted)
- 2 teaspoons cinnamon powder
Method
- Whisk together eggs, oil, vanilla, sugar and juice.
- Add all remaining ingredients, stir until well combined.
- Cover and refrigerate over night.
- Heat oven to 180°C.
- Spoon mixture into greased or lined muffin tins almost to the top, be generous as the mixture doesn’t rise much.
- Bake for 40 minutes.