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Carrot and Pineapple Muffins

Carrot and Pineapple Muffins

Recipe Submitted By: bakingmad

So moist and delicious! Try stirring in a handful of raisins and coconut for a change.

Preparation Time	15 minutes
Baking Time	18 minutes
Portions	11 - 12 standard muffins
Skill Level	Easy
Average Rating

Carrot and Pineapple Muffins Ingredients

400 grams	Plain Wholemeal Flour (Allinson)
150 grams	Golden Caster Sugar (Billington's)
1 tbsp	Baking Powder
	Zest Of 3 Oranges
0.50 tsp	Salt
2	Free Range Eggs Large
248 ml	Buttermilk
85 grams	Butter Melted
100 grams	Carrots Grated
432 grams	Can Crushed Pineapple, Drained
40 grams	Golden Icing Sugar (Billington's)
200 grams	Light Cream Cheese

This recipe uses

How to make Carrot and Pineapple Muffins

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Preheat the oven to 200°C, 180°C fan, Gas 6.
Line a 12-hole muffin tin with muffin paper cases.
In a large bowl, mix Allinson’s wholemeal plain flour, Billington’s unrefined golden caster sugar, baking powder, zest of 2 oranges and salt.
In a separate bowl, whisk together the buttermilk, eggs and butter.
Pour the buttermilk mixture into the dry ingredients and stir until just combined and the mixture is quite stiff.
Lightly fold in the carrots and pineapple, being careful not to over mix, then spoon the mixture into the tins to fill the holes generously.
Bake for 18-20 minutes until risen and pale golden.
Leave to cool in the tin for a few minutes, and then transfer to a wire rack to cool.
Mix Billington’s unrefined golden icing cane sugar with the cream cheese and remaining orange zest until smooth and ice the top of the muffins before serving.

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