Products Used In This Recipe

Mini Carrot Muffins

Prep 30 min

Cook 35 min

Serves 12

1½ cup Golden Cloud all-purpose Flour

½ cup Brown Sugar

1 tsp Baking Soda

1 tsp Baking Powder

1 tsp Mixed Spice

½ tsp Salt

1 cup KOO Pineapple pieces, drain the syrup

2 Eggs, beaten

⅔ cup Vegetable Oil

1 tsp Vanilla Essence

1 cup raw grated Carrots

Preheat the oven to 180C and line a 12 pan muffin tin with paper cases.
Sieve together all the dry ingredients.
In a separate bowl combine the wet ingredients.
Place the pineapple and carrot together.
Combine the wet and dry ingredients, mixing just enough to combine with no lumps.
Stir in the pineapple and carrot.
Bake the muffins for 25-35 minutes or until a skewer comes out clean.
Remove and allow to cool before serving.

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