Carrot and pineapple muffins
Prep:
20 mins
Cook:
25 mins
140g self-raising flour
85g wholemeal flour
1/2 tsp bicarbonate soda
2 tsp ground cinnamon
Pinch of salt
150ml sunflower oil
100g caster sugar
200g mashed, cooked carrots
3 tinned pineapple slices, cubed
2 tbsp pineapple juice
1 egg
1 tsp vanilla extract
Sift together the self-raising flour, wholemeal flour (reserving about 2 tbsp of the bran), bicarbonate of soda, ground cinnamon and a pinch salt. In a separate bowl, beat 150ml sunflower oil with 100g golden caster sugar. Add the mashed cooked carrots, pineapple cubes, pineapple juice from the can, egg and vanilla extract. Mix in the sunflower seeds. Fold dry mix into the wet ingredients. Place muffin cases in muffin tins and spoon mix in, sprinkle with bran and sunflower seeds. Bake at 200°/4006F/gas 6 for 20-25 minutes or until a skewer comes out clean. Leave to cool.
Serves
12
Preparation Time
20 minutes
Cooking Time
25 minutes
Main ingredients
Dairy, Flour, Fruit
Recipe Type
Cakes & Baking, Easy, Healthy, Kids Food, Lunch Box, Cake Stall, Breakfast
Special Info
Vegetarian, Pregnant Mums
Level of Difficulty
Easy
