Carrot And Pineapple Muffins

Annabel Karmel from Complete Party Planner

Breads, Cakes, Biscuits & Pastries Makes 12 muffins
Preparation Time 10 to 30 mins
Cooking Time 30 mins to 1 hr

""These are my favourite muffins and are great for breakfast. They will
keep for several days so you can make them ahead and hide them away.""
Annabel Karmel

100g / 4oz plain flour
100g / 4oz plain wholemeal flour
1tsp baking powder
3/4 tsp bicarbonate of soda
1 1/2 tsp ground cinnamon
1/2 tsp salt
200 ml / 7floz vegetable oil
90 g / 3 1/2oz caster sugar
2 eggs
120 g / 4 1/2oz finely grated carrots
225 g / 8oz tinned crushed pineapple, semi-drained
100 g / 4oz raisins

Pre-heat the oven to 180C/350F/Gas 4.
Sift together the flours, baking powder, bicarbonate of soda,
cinnamon and salt and mix well. Beat the oil, sugar and eggs until well
blended. Add the grated carrots, crushed pineapple and raisins.
Gradually add the flour mixture, beating just enough to combine all the
ingredients.
Pour the batter into muffin trays lined with paper cases and bake for
25 minutes. Cool on a wire rack.



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