Chelsea

celebrating 130 years 1884-2014

Carrot and Pineapple Muffins

By Joy Richardson
Carrot and Pineapple Muffins
  • 6 reviews

  • Difficulty Easy
  • Prep time 10 mins
  • Cooking time 20 mins
  • Serves
    12
Ingredients

    1 1/2 cups flour
    2 eggs
    1 cup Chelsea White Sugar
    1 teaspoon vanilla essence
    1 teaspoon baking powder
    1 teaspoon baking Soda
    2/3 cup vegetable oil
    1/2 teaspoon salt
    1 cup grated carrot
    1/2 cup crushed pineapple
    1 teaspoon ground cinnamon
    Optional: sultanas or raisins

Method

    Sift dry ingredients into a bowl. Beat together eggs, vanilla essence and oil. Add to flour mixture. Add carrots, sultanas, pineapple and juice, mix well.
    Fill greased muffin cups and bake at 200°C for 20 minutes.
    Makes 12 large muffins.

    This recipe has not been tested by Chelsea Sugar.

If you like this recipe you may love these

Reviews

Average Rating
4.56
(6 reviews)


Easy & yummy, tho I only used 1/2 c sugar. I used self raising flour & exchanged 1/4 cup of the flour for wholemeal. I only used 1/2 t bp. Quick & easy!

image description

Used mango instead of pineapple, wasbeautiful and light

image description

Soooo Yum!! Topped them with lemon cream cheese icing...Made 6 batches today to share with extended family and they went down a real treat!

image description

great recipe only makes 6 Texas Muffins thou :)

image description

Love this recipe! Taste delicious, easy to make and best of all my kids love them.
I do only use half a cup of sugar though and it still tastes fine. :D

image description

taste yummy but for some reason they stuck to my silicon no stick muffin tray i even oiled them

Load More

Products used in this recipe

Sign in

x

Love baking? Sign up to our baking newsletter to
automatically enter our monthly prize draw.