Rudolph's snowball carrot muffins

Recipe uploaded by

Jane Hornby

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Recipe by Jane Hornby

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1. Heat oven to 200C/fan 180C/gas 6 and line a muffin tray with 12 paper cases. Drain the pineapple, reserving the juice, then crush the flesh with a fork. Mix the dry ingredients in a large bowl. Beat the eggs, melted butter and yogurt together and pour into the bowl, along with the carrot and pineapple. Stir quickly, then spoon into muffin cases and bake for 18 mins or until risen and golden. Can be frozen at this stage for up to a month.
2. To decorate, mix the creamed coconut with 5 tbsp pineapple juice and stir in the icing sugar. Put the desiccated coconut onto a plate or tray. Peel the muffins from their cases and put on a rack. Spread the icing over until completely covered (this can get a bit messy), then roll in the coconut. Leave to dry for a few mins. Pipe a carrot on the top of each muffin using the writing icing, with strips of angelica as stalks.

Per serving

287 kcalories, protein 4g, carbohydrate 38g, fat 14 g, saturated fat 10g, fibre 2g, salt 0.63 g

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• Tina binder

  19 December 2007

  Tina binder rated and commented on this recipe

  

  Looks fab. Will try soon. - thank you.

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• Suma

  06 January 2008

  Suma commented on this recipe

  I just made these for my daughters lunch box. I used peaches instead of pineapple and baking pdr instead of soda but they still worked. The coconut flavour is quite strong so I think I'd use less of that next time but the carrots and peaches are well disguised so I hope they'll go down well. Extremely easy to make.

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Ingredients

• 425g can pineapple in juice
• 200g self-raising flour
• 1 tsp bicarbonate of soda
• 85g golden caster sugar
• 50g desiccated coconut
• 2 eggs
• 85g butter , melted
• 150g pot natural bio-yogurt
• 175g grated carrots

TO DECORATE

• 50g creamed coconut
• juice from pineapple can
• 100g icing sugar
• 50g desiccated coconut
• orange writing icing
• crystallised angelica

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Difficulty and servings

Serves 12

Preparation and cooking times

Prep 10 mins

Cook 18 mins

Freeze un-iced

Ingredients

• 425g can pineapple in juice
• 200g self-raising flour
• 1 tsp bicarbonate of soda
• 85g golden caster sugar
• 50g desiccated coconut
• 2 eggs
• 85g butter , melted
• 150g pot natural bio-yogurt
• 175g grated carrots

TO DECORATE

• 50g creamed coconut
• juice from pineapple can
• 100g icing sugar
• 50g desiccated coconut
• orange writing icing
• crystallised angelica

Per serving

287 kcalories, protein 4g, carbohydrate 38g, fat 14 g, saturated fat 10g, fibre 2g, salt 0.63 g

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