Carrot and pineapple muffins

Prep: 20 mins
Cook: 25 mins
Carrot and pineapple muffins

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.


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

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