Pineapple and carrot muffins recipe

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serves: 12
Skill: easy
Cost: cheap
Prep: 25 min
Cooking: 25 min
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  • Mix grated carrots, pineapple chunks, honey and cinnamon for a delicious, guilt-free afternoon snack – these muffins are less than 200 calories each!

    Ingredients

    • 227g can pineapple chunks, drained, reserve juice
    • 4 x Shredded Wheat
    • 150ml (¼ pt) pineapple juice, from carton
    • 75g vegetable fat such as Trex
    • 165ml clear honey
    • 2 eggs
    • 200g plain flour
    • 2tsp bicarbonate of soda
    • 1tsp ground cinnamon
    • ½tsp salt
    • 110g freshly grated carrot

    Method

    • Heat oven 180°C/350°F/Gas 4

    • Combine the reserved pineapple juice, shredded wheat and pineapple juice from the carton and leave to soften.

    • Whisk together the Trex and honey until the mixture is very light, then beat in the eggs.

    • Sieve the flour, bicarbonate soda, cinnamon and salt and stir into the egg mixture along with the pineapple, Shredded Wheat and grated carrot.

    • Spoon into muffin cases and bake for about 25 minutes until cooked.

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