Deliciously light and moist, these Carrot & Pineapple Muffins are definitely a recipe to keep.
I have recently been lucky enough to receive a huge boxes of my great Aunt’s recipe books. Aunty Lucy appears to have kept every recipe she ever tried.
There are so many here that are amazing, old cut outs from the newspaper, magazines and hundreds in her own handwriting with a friends name at the top that she got the recipe from. I am honoured to be able to keep them alive here on my blog.
In this case this recipe comes from her friend Peg, and I can tell you these are absolutely delicious. The family enjoyed these for lunch, then again at afternoon tea and well, they are all gone! So that is high praise indeed.
The combination of carrot and pineapple is just beautiful, they create a lovely light muffin that is so full of flavour there is no need for a fancy topping or icing.
The ingredients as always are very simple
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Plain White Flour
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Baking Powder
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Baking Soda
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Cinnamon
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Salt
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Carrot
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Pineapple
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Sugar
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Canola Oil
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Vanilla Essence
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Eggs
Muffin recipes are always so quick to whip up as usually just a matter of combining the wet ingredients into the dry and that is the case here.
You combine the dry ingredients including the grated carrot and the drained pineapple. The key here is to weigh the pineapple before you drain it.
The original recipe just calls for a small tin of crushed pineapple so I have made an assumption on the size and it was perfect. So measure your pineapple then drain well.
Combine the wet ingredients creating an emulsion of the sugar, oil and eggs, then carefully stir this through the dry ingredients.
All ovens are different but this recipe takes around 18-20 minutes for the muffins to cook through, they spring back to the touch and are golden brown when done. They will freeze well too.
I love baking with carrots and have a number of recipes, please check them out below if you are looking for inspiration
Delicious Pineapple, Carrot & Walnut Cake
Carrot Cake with Cream Cheese Frosting
Carrot, Pineapple & Walnut Cupcakes with Cream Cheese Swirls
Carrots make the baking moist and sweet and oh so tasty!
Onto this recipe for Carrot & Pineapple Muffins
Carrot and Pineapple Muffins
Delicious, light and moist, a lovely simple muffin recipe perfect for any occasion
Ingredients
- 1 1/2 Cups of Plain White Flour, 210 grams
- 2 teaspoons Baking Powder
- 1 teaspoons Baking Soda
- 1 teaspoon Cinnamon
- 1/2 teaspoon Salt
- 1 Medium Carrot, peeled & grated
- 225 grams Crushed Pineapple, drained well after weighing
- 3/4 Cup White Sugar, 155 grams
- 2/3 Cup of Vegetable Oil, 165 mls, I use Canola
- 1 teaspoon Vanilla Essence
- 2 Medium Eggs
Instructions
- Preheat oven to 200 C (400 F)
- Generously spray a muffin tray with cooking oil or use butter lightly on whole muffin cup and the lip
- Drain the crushed pineapple after you have weighed it to remove all the juices and set aside
- Peel and grate the carrot and set aside
- In a medium bowl add the flour, baking powder, baking soda, cinnamon and salt and combine well.
- Add to this the grated carrot and drained pineapple and gently stir until they are fully combined
- In a medium bowl add the sugar, oil, vanilla essence and eggs and beat together well to form an emulsion, approximately one minute of whisking.
- Pour this into the dry ingredients and using a large wooden spoon gently combine, careful not to over mix
- Add the mixture spoon by spoon to the prepared muffin tin filling 2/3rds full
- Bake for 18-20 minutes until the muffins spring back to the touch and are golden brown
- Remove from the oven and allow to sit for 5-10 minutes then carefully remove using a knife to lift onto a wire rack to cool completely
- Store in an airtight container once cold
- Enjoy!
Notes
Can I freeze these muffins
Yes absolutely, store in an airtight container once cold and pop straight in the freezer. Allow them to thaw at room temperature before eating
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 300Total Fat: 16gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 33mgSodium: 471mgCarbohydrates: 36gFiber: 1gSugar: 19gProtein: 3g
I cannot wait to hear what you think of this one, let me know in the comments below.
Thank you so much for stopping by to check out this recipe and others on my blog. If you are not already be sure to follow me on Facebook or Instagram for more deliciousness
Happy Baking!
Anna
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Heather says
I had several of these muffins when at a get together, immediately asked for the recipe. If Gloria didn’t like them she didn’t make them properly, she should try again.
Gloria says
Sorry but these were not very nice won’t be making again, sorry
Tania says
Can I use butter instead of canola oil? Or light olive oil?
justamumnz says
Yes you can, the equivalent liquid mixture, and any oil suitable for baking as long as it has a mild taste.
Michelle Kelly says
Yummo, made these today and used brown sugar. Doubled the mix. Blimmin delicious
Florence west says
How many cups is 1 med carrot shredded?
justamumnz says
About 3/4 of a cup?
Monica says
Can I leave the sugar out?
justamumnz says
I have not tested this recipe without sugar.
Penny says
Delicious, so easy to make.