Carrot and Pineapple Muffins
Total cooking time : 35 minutes
Servings : 12 muffins or 24 mini muffins
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!
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!
