Double Ginger Carrot Muffins {big Ones] |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Yet another carrot muffin/cake recipe but quite a healthy one and really easy to do and very yummy.- this is a Julie le Clerc recipe from a NZ magazine. Ingredients:
1 cup raw sugar |
3/4 cup vegetable oil |
1 tablespoon fresh ginger |
1 teaspoon vanilla |
3 eggs |
1 cup crushed pineapple, drained |
2 cups carrots, grated |
1 pinch salt |
1/2 teaspoon baking soda |
1 tablespoon ground ginger |
1 tablespoon ground cinnamon |
1/2 cup desiccated coconut |
2 1/2 cups self raising flour |
Directions:
1. Heat oven 160°C.
2. Grease muffin tins.
3. Combine sugar, oil, ginger and vanilla.
4. Whisk then add eggs, beat till creamy.
5. Stir in pineapple and carrot.
6. Add sifted flour,salt, baking soda, ginger and cinnamon.
7. Add coconut - mix all together.
8. Spoon into greased muffin tins.
9. Bake 30 - 40 minutes.
10. When cool they can be frosted with cream chees frosting if desired.
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