Friday, December 12, 2008

Carrot and Pineapple Muffins

150g Carrots
100g Plain Flour
100g Wholemeal Flour
2tsp Baking Powder
1tsp Ground Cinnamon
1/2 tsp Ground Ginger
100ml Veg Oil
50g Melted Butter
150g Muscovado Sugar
2 large Eggs
225g Tinned Pineapple finely chopped
50g Sultana's
2tsp Demera Sugar

Oven 160 C Gas Mark 4

Peel and Grate the carrots
Mix the flours, baking powder and ground spices in a bowl.
In another bowl mix oil, butter, sugar and eggs
Add Carrots to the wet mixture and add in pineapple and sultana's
Fold in flour until combined
Spoon the batter into lined muffin tray
Bake for 25-30 minutes

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