• 2 1/4 c flour
• 2 tsp baking powder
• 2 tsp cinnamon
• 1 tsp baking soda
• ½ tsp salt
• ½ c brown sugar
• 2 c grated carrot
• 1 c grated apple
• ½ c each of shredded coconut, raisins and chopped walnuts
• 3 eggs
• 1 oil
• 1 tsp vanilla essence
• 2 tbsp each of pumpkin seeds, sunflower seeds (for topping)

Preheat the oven to 180C.

Sift the dry ingredients into a large mixing bowl and stir in the brown sugar, carrot, apple, coconut, raisins and walnuts.  Make a well in the centre of the ingredients.

Place the oil, eggs and vanilla in a separate bowl and whisk until combined.  Pour into the dry ingredients and mix until just combined.

Spoon the mixture into a prepared muffin pan and sprinkle with the seeds.  Bake for about 25 mins or until a skewer comes out clean.  Makes 12.

• 350 g self raising flour
• 225 g caster sugar
• 175 g softened butter
• 2 eggs
• 1/2 c milk (approx)
• 6 large fresh peaches or  you can substitute a large tin
• 1/2 c soft brown sugar
• 1/2 t ground cinnamon
• cream or custard to serve

Preheat the oven to 190C.  In a cake mixer place the flour, sugar, butter, eggs and milk and beat until you have a smooth batter - add more milk if necessary.  Spoon into a large prepared tin and arrange the peaches, plums, cherries or other fruit over the cake mixture.  Sprinkle with the brown sugar and cinnamon and back for about 40 mins.  Test with a skewer