Carrot And Pineapple Muffins
 
annabel karmel from complete party planner 
 
breads, cakes, biscuits & pastries makes 12 muffins 
preparation time 10 to 30 mins 
cooking time 30 mins to 1 hr 
 
""these are my favourite muffins and are great for breakfast. they will 
keep for several days so you can make them ahead and hide them away."" 
annabel karmel 
 
  100g / 4oz plain flour
  100g / 4oz plain wholemeal flour
  1tsp baking powder
3/4 tsp  bicarbonate of soda
1-1/2 tsp  ground cinnamon
1/2 tsp  salt
200 millileters  / 7floz vegetable oil
90 / 3 1/2oz caster sugar
2   eggs
120 / 4 1/2oz finely grated carrots
225 / 8oz tinned crushed pineapple, semi-drained
100 / 4oz raisins
 
pre-heat the oven to 180c/350f/gas 4. 
sift together the flours, baking powder, bicarbonate of soda, 
cinnamon and salt and mix well. beat the oil, sugar and eggs until well 
blended. add the grated carrots, crushed pineapple and raisins. 
gradually add the flour mixture, beating just enough to combine all the 
ingredients. 
pour the batter into muffin trays lined with paper cases and bake for 
25 minutes. cool on a wire rack. 
 
 
 
-- 
(ID: 4644) Mirror: rec.food.recipes: Thu, Dec 2, 2004


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