Carrot and pineapple muffins

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From Annabel Karmel


Ingredients

100g plain flour
100g plain wholemeal flour (or use all wholemeal, or substitute up to half by vol almond meal)
1 tsp baking powder
¾tsp bicarbonate of soda
1½ tsp ground cinnamon
½ tsp salt
200ml/7fl oz vegetable oil
60g caster sugar (or 4oz apple sauce = 1 pot)
2 eggs
120g finely grated carrots
225g/8oz tinned crushed pineapple, semi-drained
100g raisins


(Note: you can replace all the sugar with apple sauce, or just half)
Note: amount of sugar 2/3 original recipe

Method

  1. Preheat the oven to 180C/350F/Gas 4. 
  2. Sift together the flours, baking powder, bicarbonate of soda, cinnamon and salt and mix well. 
  3. Beat the oil, sugar and eggs until well blended. 
  4. Add the grated carrots, crushed pineapple and raisins. 
  5. Gradually add the flour mixture, beating just enough to combine all the ingredients. 
  6. Pour the batter into muffin trays lined with paper cases and bake for 25 minutes (17 mins for mimi muffins)
  7. Cool on a wire rack. 

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