celebrating 130 years 1884-2014

Carrot and Pineapple Muffins

By Joy Richardson
Carrot and Pineapple Muffins
12 servings
  • 8 reviews

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

    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


    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.

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Average Rating
(8 reviews)

Nice and easy and tasty. Second time I made them I did not have pineapple so added chia seeds, raisins and grated zucchini instead. Dropped sugar to 3/4 cup and that was ok.

My muffins didn't rise and they didn't stay together. Nice taste. I doubled the batch if that would make the difference.

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!

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Used mango instead of pineapple, wasbeautiful and light

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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!

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great recipe only makes 6 Texas Muffins thou :)

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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

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

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