Carrot and pineapple muffins - recipe

Carrot and pineapple muffins

  • Prepare

  • Serves

  • Cook

  • Skill



Find similar in:

Please Click here if video is wrong

  1. 1

    Preheat the oven to 200°C (180°C fan, gas mark 6). Line a 12-hole muffin tin with muffin paper cases.

  2. 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. 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. 4

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

  5. 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. 6

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

  7. 7

    Leave to cool in the tin for a few minutes, and then transfer to a wire rack to cool.

  8. 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

Similar Recipe Videos

Ar you sure?

Yes No

How can You describe this Recipe?