Rudolph's snowball carrot muffins
Get the children to create their own Christmas magic with these fluffy muffins, perfect for Rudolph and Santa
Difficulty and servings
Serves 12
Preparation and cooking times
Prep 10 mins
Cook 18 mins
Freeze un-iced
- 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.
- 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, sugar 25g, salt 0,63 g
Recipe from Good Food magazine, January 2008.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/5053/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
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
Buy ingredients
Search Good Food
Get the kids to make them, then relax with a glass of sherry for you and one for Santa
0
ratings
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, sugar 25g, salt 0,63 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
19 December 2007
Tina binder rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
06 January 2008
Suma commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
02 December 2011
Salser commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
02 December 2011
Salser rated this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.