Carrot And Pineapple Muffins
These moist and flavorful Carrot and Pineapple Muffins are a delightful treat that will fill your kitchen with a cozy aroma. The combination of sweet carrots, tangy pineapple, and plump raisins make for a satisfyingly delicious snack any time of day. Enjoy these muffins for breakfast on the go or as a delightful afternoon pick-me-up.
— Constant Cookbook
Ingredients
- 100g/4oz plain flour
- 100g/4oz plain wholemeal flour
- 1 tsp baking powder
- þtsp bicarbonate of soda
- 1ý tsp ground cinnamon
- ý tsp salt
- 200ml/7fl oz vegetable oil
- 90g/3ýoz caster sugar
- 2 eggs
- 120g/4ýoz finely grated carrots
- 225g/8oz tinned crushed pineapple, semi-drained
- 100g/4oz raisins
Instructions
- 1. Preheat the oven to 180C/350F/Gas 4.
- 2. Sift together the flours, baking powder, bicarbonate of soda, cinnamon and salt and mix well. Beat the oil, sugar and eggs until well blended. Add the grated carrots, crushed pineapple and raisins. Gradually add the flour mixture, beating just enough to combine all the ingredients.
- 3. Pour the batter into muffin trays lined with paper cases and bake for 25 minutes. Cool on a wire rack.
Yield
Makes 10 muffins
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