Waitrose and Partners
Carrot and pineapple muffins

Carrot and pineapple muffins

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

Ingredients

  • 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)

Method

  1. 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.

  2. 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.

Nutritional

Typical values per muffin when made using specific products in recipe

Energy

1,549kJ/ 372kcals

Fat

23g

Saturated Fat

6.3g

Carbohydrates

34g

Sugars

19g

Fibre

3.6g

Protein

5g

Salt

0.6g

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