Carrot Cake Muffins
Carrot Cake Muffins take two Kiwi favourites and combine them into one tasty and easy-to-bake recipe that is sure to be another favourite.
Ingredients
- 3/4 teaspoons ground cinnamon
- 1 can crushed pineapple, drained
- 175 grams grated carrot, firmly packed
- 1 1/2 cups shredded coconut
- 3/4 cup self raising flour
- 1/2 cup plain flour
- 3/4 teaspoons baking soda
- 1/3 cup caster sugar
- 100 mL vegetable oil
- 1/4 cup brown sugar
- 1 large egg, beaten lightly
- 3/4 teaspoons ground cinnamon
- 1 can crushed pineapple, drained
- 175 grams grated carrot, firmly packed
- 1 1/2 cups shredded coconut
- 3/4 cup self raising flour
- 1/2 cup plain flour
- 3/4 teaspoons baking soda
- 1/3 cup caster sugar
- 100 mL vegetable oil
- 1/4 cup brown sugar
- 1 large egg, beaten lightly
- Step 1 of 5Preheat oven to 180°C (160°C fan-forced). Grease a 12-hole muffin pan.
- Step 2 of 5Sift flours, baking soda, caster sugar and cinnamon into a medium bowl; add pineapple and carrot. Stir in combined oil and egg; do not over-mix. Divide mixture among pan holes.
- Step 3 of 5Bake muffins for 10 minutes.
- Step 4 of 5Meanwhile, make coconut crust by combining all ingredients in a bowl.
- Step 5 of 5Spoon crust over muffins; return to oven. Bake for a further 15 minutes or until a skewer inserted into the centre of one comes out clean. Stand muffins in pan for 5 minutes; transfer, top-side up, to a wire rack to cool.
Method
- Step 1 of 5Preheat oven to 180°C (160°C fan-forced). Grease a 12-hole muffin pan.
- Step 2 of 5Sift flours, baking soda, caster sugar and cinnamon into a medium bowl; add pineapple and carrot. Stir in combined oil and egg; do not over-mix. Divide mixture among pan holes.
- Step 3 of 5Bake muffins for 10 minutes.
- Step 4 of 5Meanwhile, make coconut crust by combining all ingredients in a bowl.
- Step 5 of 5Spoon crust over muffins; return to oven. Bake for a further 15 minutes or until a skewer inserted into the centre of one comes out clean. Stand muffins in pan for 5 minutes; transfer, top-side up, to a wire rack to cool.
Nutrition per serving
1107 Kilojoules
Protein4 grams
Fat16 grams
Carbs24 grams
Sugars15 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 5Preheat oven to 180°C (160°C fan-forced). Grease a 12-hole muffin pan.
- Step 2 of 5Sift flours, baking soda, caster sugar and cinnamon into a medium bowl; add pineapple and carrot. Stir in combined oil and egg; do not over-mix. Divide mixture among pan holes.
- Step 3 of 5Bake muffins for 10 minutes.
- Step 4 of 5Meanwhile, make coconut crust by combining all ingredients in a bowl.
- Step 5 of 5Spoon crust over muffins; return to oven. Bake for a further 15 minutes or until a skewer inserted into the centre of one comes out clean. Stand muffins in pan for 5 minutes; transfer, top-side up, to a wire rack to cool.