Carrot & Pineapple Muffins
Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 12 people
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Difficulty level: 2 out of 4
18 Ingredients
Number of servings
12
- 1 cup wholemeal flour
- 1 cup flour
- 1teaspoons cinnamon
- 1/4teaspoons ground ginger
- 1/2 cup dark brown sugar
- 1teaspoons baking soda
- 1/2teaspoons baking powder
- 1/4 cup light olive oil
- 4tablespoons melted butter
- 1/2 cup crushed pineapple
- 1 cup grated carrot
- 3/4 cup milk
- 1/4 cup greek yoghurt
- 2 eggs
- 1teaspoons vanilla paste
- 1/2 cup sultanas
- 1/4 cup pepitas / sunflower seed mix
- 1/2teaspoons cinnamon sugar
Nutrition per serving
1160kJ / 278Cal
1160 Kilojoules or 278 Calories
13% of daily energy intake*
Protein
5.7grams
Fat
10.4grams
Carbs
31.5grams
Sugars
16.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
An easy moist, carrot cake style muffin. Great to enjoy any time of day.
Instruction tip
Top with cream cheese icing and walnuts for a fancier muffin. Freeze to always have a treat on hand.
Method
Step 1 of 6
Spray your muffin trays with oil or line with paper cases.
Preheat your oven to 170°C fan forced.
Step 2 of 6
Measure flours, spices, baking powder and baking soda into a bowl.
Step 3 of 6
Add remaining ingredients, brown sugar, olive oil, melted butter, eggs, milk, yoghurt, vanilla paste, carrots, pineapple, sultanas to a seperate bowl. Whisk to combine.
Step 4 of 6
Add flour mix to wet ingredients, mix to combine being careful not to overmix. The mixture will be quite loose.
Step 5 of 6
Spoon mixture into prepared cases. Top with a sprinkle of cinnamon sugar and pepitas and sunflower seeds.
Step 6 of 6
Bake at 170°C fan forced for approx 20 - 25 minutes or until the tops spring back when pressed lightly and a skewer comes out clean.
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Disclaimer
Woolworths customer recipe: This is a bunch member recipe. It hasn’t been created or tested by Woolworths. Any recipe content or claims may or may not be accurate.