Carrot Pineapple Muffins

I made these for the first time this last weekend, and they are amazingly good! I used white sugar but will try brown sugar next time, just to see what happens. I skipped the cream cheese frosting as these muffins were intended for lunch boxes, but may try that at Christmas, just for fun.

7 oz (200 g) carrot, finely grated (or chopped well in a food processor)
4 fl oz (120 ml) well-drained crushed pineapple ( or blitz 4 slices along with the carrot)
9 oz plain flour
1 tsp (5 ml) baking powder
1 tsp (5 ml) bicarbonate of soda
½ tsp (2.5 ml) salt
2 tsp (10 ml) cinnamon
1 egg
4 oz (110 g) white granulated sugar ( or light brown soft sugar)
3-4 fl oz (90-120 ml) milk or water (depends on juiciness of pineapple)
3 fl oz (90 ml) corn oil
2-3 oz (60-85 g) chopped walnuts

Icing (optional)
2 oz (60 g) cream cheese, room temperature
4 oz (110 g) icing sugar
¼ tsp (1.2 ml) vanilla essence.

Method

Preheat oven to 375-400°F (190-200°C)

Prepare carrot and pineapple

In a large bowl sift/stir together flour, baking powder, bicarbonate of soda, salt and cinnamon.

In another bowl, beat the egg. Add sugar, milk/water, oil, carrot and pineapple together.

Pour all of wet ingredients into dry. Stir just until combined; batter will be thick and lumpy. Add walnuts if used at end.

Spoon into muffin cups. Bake for 20-25 minutes. Allow to cool before icing.

For icing, use the back of a spoon to blend together softened cream cheese, icing sugar and vanilla until smooth. Add ½ tsp milk if needed. Spread on cooled muffins.

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