Pineapple and Carrot Muffins

Okay so here is the thing. I am a little overweight and it is really starting to annoy me. So baking cupcakes and topping them with swiss meringue buttercream all the time is definitely not helping my waist line. So I think some changes might be afoot for this little blog of mine. A bit less super indulgent baked goodies and a few more "healthier" treats methinks. Hopefully everyone is okay with that!

So to start off this new trend, may I present to you, shock-horror..... a muffin recipe!


Pineapple and Carrot Muffins (from New Complete Baby and Toddler Meal Planner by Annabel Karmel)
Makes about 13 muffins

100g plain flour
100g wholemeal flour
1 tsp baking powder
3/4 tsp bicarbonate of soda
1 tsp cinnamon
1 tsp ginger
1/2 tsp salt
175ml vegetable oil
75g caster sugar
2 eggs
125g grated carrots
225g tin crushed pineapple, drained
100g raisins (I used sultanas)

1. Preheat the oven to 180C and line 2 12-hole muffin trays with paper cases.
2. Sift together the flours, baking powder, bicarbonate of soda, cinnamon, ginger and salt and mix well.
3. Beat the oil, sugar and eggs together until well blended. Add the grated carrots, pineapple and raisins.
   
4. Gradually add the flour mixture, beating just enough to combine all the ingredients.
5. Spoon the batter into muffin trays and bake for about 25 minutes or until golden.
6. Cool on a wire rack.
   

Enjoy!

Rating?

Me - 5/5 - not too sweet and packed full of yummy fruit
Zoe - 5/5 - everytime I get one for her there is a big 'oooooohhhh' :)