Rudolph's Snowball Carrot Muffins
These tropical-inspired pineapple and carrot muffins are a delightful treat bursting with fruity flavors and a hint of coconut. Each moist and scrumptious bite will transport you to a sunny island paradise. The fluffy muffin is topped with a sweet and creamy coconut icing, crunchy desiccated coconut, and a whimsical decorative carrot for a touch of fun. Enjoy these muffins for a taste of sunshine any time of the day!
— Constant Cookbook
Ingredients
- 425g can pineapple in juice
- 200g self-raising flour
- 1 tsp bicarbonate of soda
- 85g golden caster sugar
- 50g desiccated coconut
- 2 eggs
- 85g butter , melted
- 150g pot natural bio-yogurt
- 175g grated carrots
- 50g creamed coconut
- juice from pineapple can
- 100g icing sugar
- 50g desiccated coconut
- orange writing icing
- crystallised angelica
Instructions
- Heat oven to 200C/fan 180C/gas 6 and line a muffin tray with 12 paper cases. Drain the pineapple, reserving the juice, then crush the flesh with a fork. Mix the dry ingredients in a large bowl. Beat the eggs, melted butter and yogurt together and pour into the bowl, along with the carrot and pineapple. Stir quickly, then spoon into muffin cases and bake for 18 mins or until risen and golden. Can be frozen at this stage for up to a month.
- To decorate, mix the creamed coconut with 5 tbsp pineapple juice and stir in the icing sugar. Put the desiccated coconut onto a plate or tray. Peel the muffins from their cases and put on a rack. Spread the icing over until completely covered (this can get a bit messy), then roll in the coconut. Leave to dry for a few mins. Pipe a carrot on the top of each muffin using the writing icing, with strips of angelica as stalks.
Cook Time
18M
Prep Time
PT10M
Yield
Serves 12
Nutrition
- Calories: 287 calories
- Fat Content: 14 grams fat
- Saturated Fat Content: 10 grams saturated fat
- Carbohydrate Content: 38 grams carbohydrates
- Sugar Content: 25 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 4 grams protein
- Sodium Content: 0.63 milligram of sodium
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