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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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A delicious combo of pineapple, carrot, coconut and cinnamon all rolled into one muffin! Ingredients:
125g plain flour |
1 teaspoon baking powder |
1/2 teaspoon cinnamon |
125g caster sugar (i used golden caster) |
115ml safflower oil (but i used sunflower because that's all i had!) |
2 eggs |
150g mashed banana (about one and a half bananas of large girth) |
grated zest of an orange (i used one of the sevilles left in the fridge) |
60g grated carrot |
90g tinned pineapple crushed (we used fresh because paul was using it for smoothies) |
60g dessicated coconut |
Directions:
1. Preheat oven to 175c.
2. Line your muffin tin with muffin cases.
3. Sieve together the flour, cinnamon and baking powder. Set to one side
4. In another bowl, cream together the oil and the sugar until pale and fluffy. Because you are using oil instead of butter, this will take no time at all!
5. Gradually beat in the eggs.
6. Stir in the dry ingredients gradually until thoroughly amalgamated.
7. Gently fold in the banana, orange zest, grated carrot, crushed pineapple and coconut.
8. Spoon out into the muffin cases.
9. Bake for 20-25 minutes. You will smell when they are almost done as the kitchen will be filled with a wonderful spicy, fruity aroma.
10. These taste best of all when warm but Paul said they were still good and moist the next day.
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