Carrot and Pineapple Muffins

 

Ingredients

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

 

Method

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.