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Carrot, Banana and Mango Muffins

January 8, 2014

Ladies at Lunch

My mother and I speant a wonderful afternoon with our cousin (and dear friend to my grandmother) and one of her best friends.  We had a wonderful luncheon and shared fond memories of Barbados.  You cannot be class and dencency.  I am so blessed to have incredible women in my family, exceptional good role models for exceptional young people.  I arrived to the house bearing gifts. I made these fantastic muffins which were just right for a snack or dessert for an afternoon lunch.  The original recipe was a traybake and called for a serious amount of flour and sugar, sometimes you have to adapt your reipes according to your crowd.  Meat to vegetarian, tray bake to muffins.  When you adapt recipes be sure to think about everything including the new cooking times. 

This recipe was adapted from Mary Berry’s Baking Bible (BBC Books, 2009).

Carrot, mango, banana


125g porridge oats, 150g self – raising flour, 100g demerara sugar, 2 handfuls of raisins, 2 level tsps baking powder, mixed spice, 170g melted butter, 275g carrots (grated), 3 medium eggs, 150g mango slices (drained), 2 over ripe banans.


1. Sift the flour and baking powder into a large bowl.
2. Add the porridge oats, sugar, raisins and a few shakes of mixed spice.
3. In a medium bowl mix the eggs and carrots together.
4. In another medium bowl blend the mango slices and over – ripe bananas together.
5. Mix the eggs and carrots into the flour.
6. Add the fruit and melted butter.
7. Mix everything together well.
8. Pre heat the oven to 180 degrees C.
9. Line a muffin hole tray with 12 muffin cases.  However the recipe makes either 12 massive ones or 16 normal sized ones.
10.  Fill the cases with the muffin mixture.
11. Bake the muffins for 50 minutes until browned and firm to the touch.
12. Leave to cool on a wire wrack before serving.


From → Baking, Desserts

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