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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Andy | June 8th, 2007 at 2:57 am
I think this cookery blog is a great idea. When you do complicated recipes, could you put in plenty of pictures so it is easy to see what to do?