Pineapple and carrot muffins Recipe

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serves:

12

Skill:

easy

Cost:

cheap

Prep:

25 min

Cooking:

25 min

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

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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