Pineapple and carrot muffin
Most muffins are loaded with sugar. However, if you use naturally sweet ingredients, such as fruits, then you don’t need to add much sugar to the batter. These pineapple and carrot muffins are a good example – no extra sugar is needed ( although I added some honey but it’s not necessary)! So they are ideal for dieters and for the health conscious. Perfect for snacking, afternoon teas or picnics!
Ingredients
Method
- Preheat the oven to 180°C.
- Mix the flour with the baking powder, baking soda and cinnamon.
- In another bowl, mix the eggs with the honey, oil and vanilla. Stir in the carrots and pineapple, followed by the flour mixture. Carefully fold in the walnut pieces and raisins.
- Line a muffin tin with paper cases and fill them with the batter (up to two-thirds).
- Bake for 20-25 minutes, until golden brown.
- Let them cool on a wire rack.