Carrot and pineapple muffins

Name: Carrot and pineapple muffins
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Ingredients: 150 ml sunflower oil; 165 g light brown soft sugar; 3 medium free range eggs; 190 g plain flour; ¼ tsp fine sea salt; 1½ tsp baking powder; 1½ tsp ground cinnamon; 150 g packs Baby Carrots, grated; 60 g desiccated coconut; 55 g pecans, chopped; 432 g can pineapple slices (or chunks), drained and crushed (200g drained weight)

These are adapted from my mum’s carrot cake recipe – canned pineapple is the secret weapon that makes them squidgy.

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Vegetarian4 plant varieties

Makes12 muffins
CourseCake
Prepare30 mins
Cook30 mins
Total time1 hr

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150ml sunflower oil
165g light brown soft sugar
3 medium free range eggs
190g plain flour
¼ tsp fine sea salt
1½ tsp baking powder
1½ tsp ground cinnamon
2 x 150g packs Baby Carrots, grated
60g desiccated coconut
55g pecans, chopped
432g can pineapple slices (or chunks), drained and crushed (200g drained weight)

TOPPING

35g unsalted butter, chilled and cut into 1cm cubes
50g plain flour
15g light brown soft sugar
15g pecans, finely chopped
1 tsp sunflower oil (or water)

Preheat the oven to 190ºC, gas mark 5. Line a 12-hole muffin tin with cases. Start with the topping: put the butter, flour and sugar in a large bowl. Use your fingertips to rub together to form big crumbs. Add the pecans and oil (or water) with a pinch of salt; mix to combine and set aside.
For the muffins, in a large bowl, use a balloon whisk to whisk together the oil, sugar and eggs. Sift in the flour, salt, baking powder and cinnamon; mix to combine. Add the remaining ingredients, then spoon into the cases. Sprinkle the topping over each muffin; bake for about 30 minutes, until a skewer inserted comes out clean. Remove and cool on a cooling rack.

Typical values per muffin when made using specific products in recipe