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    You are in: Home / Recipes / Snowball Carrot Muffins Recipe
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    Snowball Carrot Muffins

    Total Time:

    Prep Time:

    Cook Time:

    28 mins

    10 mins

    18 mins

    Wild Thyme Flour's Note:

    With the addition of a can of pineapple you won't need as much sugar as usual making it ideal for kids. The muffins are removed from their casing then dipped in icing and rolled in desicated coconut making it look like a snowball, of course you could just leave the paper case on and just dip the top.

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    Units: US | Metric


    • 50 g creamed coconut, from sachet
    • 100 g icing sugar
    • 50 g desiccated coconut


    1. 1
      Heat oven to 200C and line a muffin tray with 12 paper cases.
    2. 2
      Drain the pineapple but keep the juice. Crush the pineapple with a fork.
    3. 3
      In a large bowl mix the dry ingredients. In a seperate bowl beat the eggs, melted butter and yogurt together then add to the dry ingredients. mix briefly.
    4. 4
      Spoon into the baking cases and bake for about 18 minutes or until risen and golden. Cool .THEY MAY BE FROZEN AT THIS STAGE FOR 1 MONTH.
    5. 5
      Mix the creamed coconut with 5 tbsp pineapple juice and stir in th eicing sugar.
    6. 6
      Put the dessicated coconut in a tray. Dip the muffins ( paper case removed) and cover completely with icing, then roll in the coconut. Leave to dry a few minutes on a cooling rack.

    Ratings & Reviews:


    Nutritional Facts for Snowball Carrot Muffins

    Serving Size: 1 (1474 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 286.0
    Calories from Fat 114
    Total Fat 12.7 g
    Saturated Fat 9.1 g
    Cholesterol 52.0 mg
    Sodium 410.7 mg
    Total Carbohydrate 40.6 g
    Dietary Fiber 1.6 g
    Sugars 25.5 g
    Protein 4.0 g

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