Carrot and Pineapple Muffins
¾ cup plain flour
¾ cup wholemeal self-raising flour
½ cup raw sugar
½ cup caster sugar
1 tsp baking powder
1 tsp bicarb soda
1 ½ cups grated carrot
2/3 cup Extra Virgin Olive Oil
¾ cup crushed pineapple
1 tsp vanilla essence
Preheat oven to moderate, 180°. Line muffing tray with paper patty cases.
Place all dry ingredients into a mixing bowl.Add all wet ingredients to dry ingredients and mix until well combined.
Spoon mixture into patty cases until two-thirds full.
Bake 25 – 30 minutes or until muffins are cooked through.