There was half tin of pineapple in my fridge since I baked ham and pineapple muffins. I did not have an idea how to use it till I found this recipe. These muffins are just great. Soft, spongy, moist but not too moist. Just perfect. I do not have to mention that they are another way to offer some vegetables and wholegrain flour to a children. At least my girls ate them with pleasure even though they do not eat all kinds of those muffins which are healthier than usual ones.
Ingredients for 12 muffins:
- 100g plain flour
- 80g whole-wheat flour
- 90g brown sugar
- 2 tbsp wheat germ
- 2 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- pinch of salt
- 2 eggs
- 80 ml sunflower oil
- 1 tbsp vanilla extract
- 4 medium or 170g tiny grated carrots
- 4 slices or 125g chopped canned pineapple
Wash, peel of and grate carrot. Drain pineapple and chop into small pieces.
Preheat the oven to 180C. Line muffin tin with paper cases.
Sift in the one bowl the flours, sugar, wheat germ, cinnamon, baking powder, soda, salt and whisk together.
Pour oil in a measuring jug, add eggs and vanilla and whisk them with a fork. Pour this mixture into dry ingredients. Combine everything together. Fold in carrots and pineapple. With a spoon put evenly batter into muffin cases. Bake for 30 min. Check with toothpick if baked in the middle. Place on wire rack to cool down.
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