Prep 10 mins
Cook 25 mins
Even if you're not a fan of pineapple, you'll like these muffins. Pineapple and applesauce make carrots sweet and delicious, but you won't be able to taste the pineapple at all! <br> The barley flour lends nutrients and texture to the muffins, but you can use another cup of all-purpose flour if you don't have any.
- 1 cup all-purpose flour
- 1 cup whole wheat flour or 1 cup barley flour
- 3⁄4 cup brown sugar, packed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 -1 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg (optional)
- 2 eggs
- 1 tablespoon canola oil
- 3⁄4 cup applesauce
- 0.5 (398 ml) can crushed pineapple in juice
- 1 cup packed grated carrot (approximately 3 carrots)
- Preheat oven to 400*.
- Grate carrots until you have 1 cup.
- Blend pineapple until smooth (optional).
- Beat eggs in a bowl, then add oil, applesauce and pineapple.
- Measure all dry ingredients into another bowl. Mix thoroughly. Break any chunks of brown sugar with a spoon.
- Add carrots to dry bowl.
- Mix both wet and dry bowls very well.
- Add the dry ingredients to the wet. Not over-mixing this stage is important for fluffy muffins. In about ten big strokes, gently mix the wet and dry.
- Oil muffin tins with cooking spray or butter on paper towel, or use paper liners.
- Fill 12 large muffins or 48 mini muffins to 3/4 full.
- Using paper towel, wipe off batter spilled on the pan. This makes muffins easier to remove later.
- Bake for 15-20 mins for mini muffins or 25-35 mins for large ones, until a toothpick or knife inserted in the centre comes out clean and muffin tops are puffy and golden brown.
- Remove muffins from oven, and leave to sit in the pan for 10 minutes before emptying pan by running the handle of a spoon around each muffin and gently lifting.