No image available
Member recipe

Carrot and Pineapple Muffins

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Member recipe by

Servings

Serves 1 - 10 Muffins

Lovely, easy and moist

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • 100g/4oz plain flour
  • 100g/4oz plain wholemeal flour
  • 1 tsp baking powder
  • ¾tsp bicarbonate of soda
  • 1½ tsp ground cinnamon
  • ½ tsp salt
  • 200ml/7fl oz vegetable oil
  • 90g/3½oz caster sugar
  • 2 eggs
  • 120g/4½oz finely grated carrots
  • 225g/8oz tinned crushed pineapple, semi-drained
  • 100g/4oz raisins

Method

    1. 1. Preheat the oven to 180C/350F/Gas 4.
    2. 2. Sift together the flours, baking powder, bicarbonate of soda, cinnamon and salt and mix well. Beat the oil, sugar and eggs until well blended. Add the grated carrots, crushed pineapple and raisins. Gradually add the flour mixture, beating just enough to combine all the ingredients.
    3. 3. Pour the batter into muffin trays lined with paper cases and bake for 25 minutes. Cool on a wire rack.
BBC GoodFood Magazine

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Mumsie Jill
8th Dec, 2016
5.05
My favourite. I don't like my cakes too sweet so am gradually reducing the sugar content - down to 75g so far and still perfect. Although I like to use wholemeal flour whenever possible, I find 50g wholemeal/150g white makes much lighter muffins. All white flour makes them heavenly!
starryg1rl
29th Aug, 2014
3.8
I tried to use a slightly overripe fresh pineapple, sliced and drained but I think it was still too wet for the mix so didn't rise brilliantly. Tasty though, I will try it again and drain better next time.
Janet57
8th Mar, 2014
Not sweet enough for me I'm afraid - a bit flavourless and heavy texture. Will try warmed with a bit of golden syrup on top - or maybe ice cream would go well
shlush
14th Jan, 2013
I didn't have any bicarbonate of soda (but have since bought some) so I used a little extra baking powder. This was probably the reason the muffins didn't rise very well. They were also a little greasy and sticky... I will try again another time and see how they turn out then!
zannathetrainer
27th Sep, 2012
5.05
Surprisingly nice. Light and moist and easy to make. Recently my muffins have been stodgy and dry but these were a resounding success. I decorated with some demara sugar just before putting them in the oven.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.