Rudolph's snowball carrot muffins

Rudolph's snowball carrot muffins

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(2 ratings)

Prep: 10 mins Cook: 18 mins

Easy

Serves 12
Get the children to create their own Christmas magic with these fluffy muffins, perfect for Rudolph and Santa

Nutrition and extra info

  • Freeze un-iced

Nutrition: per serving

  • kcal287
  • fat14g
  • saturates10g
  • carbs38g
  • sugars25g
  • fibre2g
  • protein4g
  • salt0.63g
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Ingredients

  • 425g can pineapple in juice
    Pineapple

    Pineapple

    pine-ap-pel

    With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

  • 200g self-raising flour
  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 85g golden caster sugar
  • 50g desiccated coconut
  • 2 egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 85g butter, melted
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 150g pot natural bio-yogurt
  • 175g grated carrot
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

To decorate

  • 50g creamed coconut
  • juice from pineapple can
    Pineapple

    Pineapple

    pine-ap-pel

    With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

  • 100g icing sugar
  • 50g desiccated coconut
  • orange writing icing
  • crystallised angelica
    Angelica

    Angelica

    an-gell-ik-ah

    This sweet 'herb of the angels' is a member of the parsley family and was once thought…

Method

  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.

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Comments (3)

salser's picture
1

These did not rise very well for me. Don't know where I went wrong. However, the icing is delicious! (it took me a while to work out what to do with the creamed coconut. I grated it in the end.) The kids wolfed them down at teatime anyway, but they'll eat anything if you cover it in icing!

imelda's picture

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.

mbeckwith84's picture
4

Looks fab. Will try soon. - thank you.

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