Instructions: Preheat oven to 350F & prepare pans. Sift first 4 ingredients into a bowl, stir in the sugar. Add the malt, do not combine. Peel & grate the apple, then combine with carrot, raisins & walnuts. Beat eggs & oil together. Stir apple mixture into dry ingredients then add egg mixture, stirring just to combine.

Put into pans & bake for about 20 mins or until muffins spring back when lightly touched. Leave in tin for 5 mins before turning out onto cooling rack. Serve warm or cold.

Makes 15. (This recipe is a slight variation on the Morning Glory Muffins).

BLACK OLIVE & FETA MUFFINS

Wet Mix:
1 cup sliced pitted black olives
3 eggs
1 tsp chilli sauce
1 cup crumbled fetta cheese
1/4 cup grated parmesan cheese
1 cup chopped onion
1/4 cup vegetable oil
1.1/2 cups milk
Dry Mix:
3 cups self-raising flour
1 Tbspn fresh chopped thyme OR 1 tsp dried thyme Topping:
1/2 cup grated cheddar cheese
2-3 Tbspn grated parmesan cheese
5-6 olives cut in half.

Preheat oven to 400F, grease the pans. Thoroughly combine the wet mix ingredients in a bowl. Stir in the dry mix until all the ingredients are well combined. Place the mixture in the pans & sprinkle with topping. Bake for 25-30 mins.

Makes 12. These muffins are a perfect accompaniment to Caesar or Greek salads & soups. Try them with grilled fish & salad.

Variations: BO,F & Sundried Tomato - Add 1/4 cup chopped sundried tomatoes to the wet mix.

BO,F & Rosemary - Add 2 Tbsp finely chopped rosemary to the wet mix. Omit the thyme.

Hint: Remove muffins from the pans soon after cooking so they dont sweat. Do not use muffin papers.

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