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Carrot and Pineapple Muffins

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Total cooking time : 25 minutes
Servings : 12 muffins or 24 mini muffins
Course : Snack
Cuisine : American, Australian


  • 200 g Loprofin Baking Mix
  • 1 tsp baking powder
  • ¾ tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp salt
  • 175 ml vegetable oil
  • 75 g brown sugar
  • 2 tsp heaped egg replacer (Orgran No Egg or Loprofin Egg Replacer)
  • 3 tbsp water
  • 225 g canned crushed pineapple drained
  • 100 g raisins or craisins optional


  • Preheat the oven to 180°C
  • Line a 12 hole muffin tray with paper muffin cases (or 24 mini muffin cases)
  • Sift together Loprofin Baking Mix, baking powder, bicarbonate of soda, cinnamon, ginger, egg replacer and salt
  • Mix well
  • In a separate bowl mix the oil, sugar and water
  • Add the oil sugar water mixture to the flour mixture
  • Stir until combined
  • Add the grated carrot, crushed pineapple and mix well
  • Add craisins or raisins
  • Pour the batter into the paper cases and bake for about 25 mins or until golden
  • Cool on a wire rack
  • Enjoy!

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