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Healthy Carrot Muffin

Carrots pair with pineapple in this early morning muffin.

  • Preparation Time15 mins
  • Cooking Time30 mins
  • Serves12
  • DifficultyEasy
115g plain flour
75g tinned crushed pineapple, drained
4 medium carrots, grated
1 Tbsp pure vanilla essence
85ml vegetable oil
2 large eggs
Pinch fine salt
1/2 tsp bicarbonate of soda
1 tsp baking powder
2 tsp ground cinnamon
2 Tbsp wheat germ
115g dark brown sugar
110g whole meal four
1) Preheat the oven to 180°C/gas mark 4. Line twelve 1/2-cup muffin cups with paper muffin liners.

2) Whisk the flours with the brown sugar, wheat germ, cinnamon, baking powder, baking soda, and salt in a medium bowl. In another medium bowl lightly whisk the egg, then whisk in the vegetable oil, and vanilla extract.

3) Quickly and lightly fold the wet ingredients into the dry ingredients with a rubber spatula. Stir in the carrots and pineapple just until evenly moist; the batter will be very thick. Divide the batter evenly among the muffin cups.

4) Bake until golden and a toothpick inserted in the centers comes out clean, about 30 minutes. Turn muffins out of the tins and cool on a rack. Serve warm.

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