Carrot and Pineapple Muffins

Ingredients

140g self-raising flour 

85g wholemeal flour 

2 teaspoons ground cinnamon 

150ml sunflower oil 

100g caster sugar  

200g cooked and mashed and then cooled carrots  

3 pineapple rings, cut into cubes 

2 tablespoons pineapple juice  

1 egg 

1 teaspoon vanilla extract 

50g sunflower seeds 

½ teaspoon bicarbonate of soda 

12 muffin cases 

1 muffin baking tray 

 

Preparation time: 15 minutes
Cooking time: 25 minutes

Serves: 12

Nutrition: Per serving
Energy
265 Kcals
Fat
15g
Saturates
2g
Sugars
11g
Salt
0.26g

Everyone loves muffins.  These ones are moist and juicy, enjoy one as a treat with your cup of tea.   

Ingredients

140g self-raising flour 

85g wholemeal flour 

2 teaspoons ground cinnamon 

150ml sunflower oil 

100g caster sugar  

200g cooked and mashed and then cooled carrots  

3 pineapple rings, cut into cubes 

2 tablespoons pineapple juice  

1 egg 

1 teaspoon vanilla extract 

50g sunflower seeds 

½ teaspoon bicarbonate of soda 

12 muffin cases 

1 muffin baking tray 

Method

Heat oven to 200C/180C fan ovens/ gas 6 

Sift together the flours, bicarbonate of soda and ground cinnamon.  

In a second bowl beat sunflower oil with the sugar. 

Add the mashed carrot, pineapple slices, pineapple juice, egg and vanilla extract to the oil and sugar. 

Mix in the sunflower seeds 

Fold dry ingredients into the wet ones  

Spoon mixture into muffin cases  

Bake in preheated oven for 20-25 minutes or until a skewer comes out clean  

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