Carrot and Pineapple Muffins
Preparation time: 15 minutes
Cooking time: 25 minutes
Nutrition: Per serving
265 Kcals Fat
Everyone loves muffins. These ones are moist and juicy, enjoy one as a treat with your cup of tea.
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 teaspoon vanilla extract
50g sunflower seeds
½ teaspoon bicarbonate of soda
12 muffin cases
1 muffin baking tray
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