Carrot Pineapple Muffins

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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