Last Sunday mum and dad came around for brunch and I whipped up some Peanut Butter Banana Bread (recipe here) and Apple & Cinnamon Muffins (recipe here) for the occasion. Corey has been slowly eating away at the loaf of banana bread since and is loving it! I am not a big fan of banana's or banana bread but I tried a piece and it was quite nice. Very moist! I would prefer it without the peanut butter glaze though. I loved the muffins though! They were also super moist. I think it is because of the yoghurt in them. The bonus with these is that not only are they yummy but they are also low fat. So guilt free baking!
The weekend before I realised we had a bag of carrots in the fridge that weren't being eaten so I decided to use up a few by making some carrot cupcakes. These were delicious! Especially with the addition of maple buttercream icing. Yum!!!
Carrot Cupcakes by Australian Women's Weekly
1/2 cup vegetable oil
1 1/2 cups self raising flour
1 cup brown sugar
2 tsp mixed spice
2 cups grated carrot
3/4 cup chopped pecans (I left these out)
Preheat oven to 180*C. Line 12 hole muffin pan with paper cases.
Combine eggs, oil, sifted flour, sugar and spice in a medium bowl. Stir in carrot and chopped pecans. Divide mixture amongst cases.
Bake cakes for approximately 30 minutes. Stand cakes for 5 minutes before turning onto a wire rack to cool. Enjoy x