fruit grains vegetables seeds

Serves: 12

Ingredients:
1½ cups self raising gluten-free flour
2 teaspoons mixed spice
¼ teaspoon baking powder
¼ teaspoon of bicarbonate of soda
½ teaspoon salt
2 large eggs
¼ cup honey
¼ cup apricot jam
½ cup vegetable oil
¼ cup coconut oil
½ cup of banana, mashed
½ cup carrot, grated
½ cup apple, grated with skin on
¼ cup chopped nuts
½ cup seeds, lightly toasted in a dry pan

Method:
preheat the oven to 190˚c and place the rack in the middle of the oven. grease the muffin tin.  sift together the dry ingredients.
whip the egg whites until light and fluffy. in a separate bowl whip the egg yellows, jam, honey and oils until well combined. fold in the egg whites, dry ingredients and fruit and stir until well combined combined.
spoon the mixture into the muffin tin until almost at the top but not quite. bake in the oven for 15 – 20 minutes, until golden and springy. a knife should come out clean, but the muffins should still be very moist inside from the fruit.  allow to cool a bit before un-moulding them.