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' :)

Baking Mondays - Carrot Cake with Cream Cheese Frosting

I've decided to add one more weekly regular to my blog - Baking Mondays! I'll choose something different to bake each Monday and post up what I baked, a photo of it and what I and others thought of the baked goods.

So this week I baked these little devils...

I used the recipe from exclusively food - but made 1.5 times the mixture and made cupcakes instead of one big cake. The mix made 18 cupcakes. I also made double the frosting mixture, but used about 2/3 of the icing sugar suggested and added more lemon juice instead.

The result? Very yummy! These cakes were nice, moist, and not too sweet. The frosting was very nice also, very light and tangy. In fact Mat tried one and loved it, my mum thought they were great, and both Zoe and Harry the cat were giving the cupcakes a good stare up. I would say these cupcakes were a definite success.

Before I sign off - Happy Australia Day to all! Hope everyone had a fantastic day.

Nesting and Muffins

This weekend I have been nesting like crazy. Washing all of bub's towels, blankets, sheets, wraps and clothes. Ironing all the tiny little body suits (soooo cute) - and tidying up the nursery. I've also gone on a mad cleaning spree, which has made me incredibly happy. Nothing like a lovely clean and tidy house - especially the kitchen, I love having a super organised kitchen. Unfortunately the weekend is over now - back to work tomorrow. But for now enjoy the recipe for yummy carrot and almond muffins...

Carrot and Almond Muffins

Makes 12

5 eggs, separated

1 1/4 cups caster sugar

2 tsp orange rind, finely grated

5 small carrots, peeled, finely grated

200g almond meal

1/2 cup self raising flour, sifted

Preheat the oven to 180 degrees celsius and put muffin cases into a 12 muffin tray. Use an electric beater to beat the yolks, sugar and orange rind until thick and creamy. Add the carrot, almond meal and self raising flour and stir until well combined. Beat the egg whites in a clean dry bowl until soft peaks form. Fold through half of the egg whites into the carrot mixture until just combined. Fold the remaining egg whites into the carrot mixture. Divide the mixture amongst the 12 muffin cases and bake for 25 minutes - or until a skewer comes out clean. Enjoy!!