Carrot, Apple & Date Overnight Muffins

These delicious muffins smell just like Christmas should and are prepared a day in advance.  The mixture needs to stand in the fridge overnight so this is a perfect recipe if you want something freshly baked in the morning without all the hassle of making a mess.  This is a modified version of my aunts Must Make Muffins and doubles perfectly.

Carrot, Apple & Date Overnight Muffins

Carrot, Apple & Date Muffins


200ml nutty wheat flour
125ml  bran
125ml oats
7.5ml bicarbonate of soda
5ml cinnamon
5ml ginger
5ml nutmeg
2.5ml salt
250ml chopped dates
250ml grated apple
125ml grated carrot
1 eggs
10ml vanilla essence
30ml oil
250ml milk


  1. Combine all of the ingredients, cover and refrigerate overnight.
  2. Preheat the oven to 180°C.
  3. Stir the ingredients and divide between 12 muffin tins lined with paper cases.
  4. Bake for approximately 20 minutes until a skewer inserted comes out clean.

Carrot Soup

This was originally my Nana’s recipe, which I inherited from my mom and is still a firm favourite in the family.  I have on many a cold evening done this moreish recipe as a starter for friends and they all seem to ask for the recipe.

Carrot Soup


30ml butter
1 large onion peeled and sliced
2 medium potatoes peeled and diced
1 packet carrots peeled and chopped
1.5 litres chicken stock
Salt and pepper to taste
Pinch of dried sweet basil


  1. In a pot, melt the butter and glaze the onion and potatoes for 5 minutes.
  2. Add the carrots and stock, salt, pepper and basil and simmer until the carrots are tender.
  3. Remove from the heat and liquidise.