Carrot and Pineapple Muffins

June 6, 2007

Today the Cookery club are making Carrot and Pineapple Muffins here is the recipe and some pictures.

Ingredients:100g plain flour

100g of plain wholemeal flour

1 teaspoon baking powder

3/4 teaspoons ground cinnamon

1/2 teaspoon salt

250ml (8 fl oz) vegetable oil

90g (3 1/2 oz) castor sugar

2 eggs

120 g(41/2 oz) grated carrots ( about 2 carrots)

1 x 225-g ( 8- oz) tin crushed pineapple,drained

40 g 1 1/2 oz ) pecans chopped

100 g (4 oz )

cream cheese icing

50 g (2 oz ) softened unsalted butter

50 g (2 oz ) icing sugar

1/2 teaspoon vanilla essence

100 g (4 oz) cream cheese

Method

Pre-heat the oven to gas mark 4, 350 degrees F (180degrees C) 

 Sift together the flours, baking powder, bicarbonate pf soda, cinnamon and salt and mix well. Beat the oil, sugar and eggs until well blended . Add the grated carrots, crushed pineapple, pecons, and raisons. Gradully add the flour mixture, beating just enough to combine all the ingredients. Pour the batter into the muffin trays lined with paper cases and bake for 25 minutes. cool.

To prepare the icing, cream together the butter, icing sugar and vanilla essence. Stir in the cream cheese by hand and spread the mixture evenly on the muffins.                                                                                                                                   

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