Makes 6 big muffins
1 cup Nutty Wheat self-rising flour
1 large egg
1 cup grated carrot, firmly packed in cup
1/4 cup white sugar
1/2 cup milk
1/4 cup vegetable oil
2 teaspoons lemon essence
1 tablespoon orange marmalade (optional)
70 g soft dried cranberries
Preheat oven to 200 oC. Mix all together, spoon into muffin pan. Bake for 20 minutes (or till test skewer comes out clean.) Leave for 5 minutes in pan.
Recipe and photo: Alma Pretorius
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