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Carrot and Pineapple Muffins



¾ cup plain flour


¾ cup wholemeal self-raising flour


½ cup raw sugar


½ cup caster sugar


3tsp cinnamon


1 tsp baking powder


1 tsp bicarb soda


1 ½ cups grated carrot


2/3 cup Extra Virgin Olive Oil


¾ cup crushed pineapple


2 eggs


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.


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