Carrot and Pineapple Muffins

Name: Carrot and Pineapple Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 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)

Alana

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These delicious muffins are easy to make. Warm in the microwave for 10 seconds to refresh and enjoy with warm with butter. These Muffins also freeze well!

Total cooking time : 25

Servings : muffins or 24 mini muffins

Course : Snacks

Cuisine : American, Australian

Ingredients

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

Method

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!