CARROT AND COCONUT MUFFINS(havuc ve hindistan cevizli muffin)

Muffins are so easy and quick to make when unexpected guests arrive. Also low calorie as far as the cakes go. This is my own recipe that was created mainly to suit my taste. If you find it is not sweet enough or you would prefer to add more oil to it, it should be just fine to do that.

DRY INGREDIENTS

• 2 cups flour
• 2 tsp baking powder
• 1 tsp mixed spice or cinnamon
• pinch of salt
• 1/2 cup dry coconut

WET INGREDIENTS

• 1 cup grated carrot ( 1 whole medium )
• 2 medium bananas ( mashed )
• 2 eggs, whisked
• 7 tbsp corn oil
• 5 tbsp sugar
• 1/2 cup milk
• Sugar and cinnamon mixture for sprinkling.

1) Preheat oven 200 C, 180 Fan setting. Grease the muffin tin or use paper cases.

2) Sieve the flour with baking powder, cinnamon and salt. Mix the coconut in.

3) Mix wet ingredients together.

4) Add WET ingredients to DRY and fold it in gently. Do not over mix.

5) Fill the muffin cases 3/4 full. Sprinkle the muffins with sugar and cinnamon. Bake for 25 - 3o minutes.

6) Cool on a wire rack before serving.

TAHINI CHICKEN SALAD ( Tahinli Tavuk salatasi )

INGREDIENTS

• 100 g cooked chicken, diced
• 1 spring onion, chopped finely
• 1/2 pepper, diced
• 10 cherry tomatoes, halved
• 2 tbsp sesame tahini paste
• 1 tsp sesame seeds
• 1 tsp desiccated coconut
• pinch of chilli pepper
• Juice of 1/2 a lemon
• Handful of fresh mint, chopped
• Salt and pepper.

METHOD

Prepare all the salad ingredients, add to diced chicken. Add sesame seeds, coconut, mint and chilli pepper. Mix lemon juice with the tahini and pour over the chicken salad. Season with salt and pepper. Serve with pitta bread. Serves 4 as a starter - Serves 2 as a light lunch.