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Rudolph's snowball carrot muffins

Rudolph's snowball carrot muffins

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Rating: 3 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 12

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

  • Freezable (un-iced)
Nutrition: per serving
HighlightNutrientUnit
kcal287
fat14g
saturates10g
carbs38g
sugars25g
fibre2g
protein4g
low insalt0.63g
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Ingredients

To decorate

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, January 2008

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Overall rating

Rating: 3 out of 5.2 ratings
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