Carrot and pineapple muffins - recipe

Ingredients

Recipe , Pineapple , Carrot , Muffin

Please Click here if video is wrong

1

Preheat the oven to 200°C (180°C fan, gas mark 6). Line a 12-hole muffin tin with muffin paper cases.
2
In a large bowl, mix the flour, sugar, baking powder, zest of 2 oranges and salt.

For this step you'll need:
- 400g Plain wholemeal flour
- 150g Unrefined golden caster sugar
- 1 tbsp Baking powder
- 3 Orange zest
- ½tsp Salt
3
In a separate bowl, whisk together the buttermilk, eggs and butter.

For this step you'll need:
- 248ml Buttermilk
- 2 Egg(s) (free range) large
- 85g Butter (unsalted) melted
4

Pour the buttermilk mixture into the dry ingredients and stir until just combined and the mixture is quite stiff.
5
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.

For this step you'll need:
- 100g Carrot(s) grated
- 432g Pineapple pieces,drained
6

Bake for 18-20 minutes until risen and pale golden.
7

Leave to cool in the tin for a few minutes, and then transfer to a wire rack to cool.
8
Mix the icing sugar with the cream cheese and remaining orange zest until smooth and ice the top of the muffins before serving.

For this step you'll need:
- 40g Unrefined golden icing sugar
- 200g Cream cheese

⇐ Chocolate brownie muffins

Caramel chocolate chip muffins ⇒