Carrot Pineapple Muffins - cooking recipe

Ingredients

1 cup all-purpose flour
1 cup whole wheat flour or 1 cup barley flour
3/4 cup brown sugar, packed
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 - 1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg (optional)
2 eggs
1 tablespoon canola oil
3/4 cup applesauce
0.5 (398 ml) can crushed pineapple in juice
1 cup packed grated carrot (approximately 3 carrots)

Preparation

Preheat oven to 400*.
Grate carrots until you have 1 cup.
Blend pineapple until smooth (optional).
Beat eggs in a bowl, then add oil, applesauce and pineapple.
Measure all dry ingredients into another bowl. Mix thoroughly. Break any chunks of brown sugar with a spoon.
Add carrots to dry bowl.
Mix both wet and dry bowls very well.
Add the dry ingredients to the wet. Not over-mixing this stage is important for fluffy muffins. In about ten big strokes, gently mix the wet and dry.
Oil muffin tins with cooking spray or butter on paper towel, or use paper liners.
Fill 12 large muffins or 48 mini muffins to 3/4 full.
Using paper towel, wipe off batter spilled on the pan. This makes muffins easier to remove later.
Bake for 15-20 mins for mini muffins or 25-35 mins for large ones, until a toothpick or knife inserted in the centre comes out clean and muffin tops are puffy and golden brown.
Remove muffins from oven, and leave to sit in the pan for 10 minutes before emptying pan by running the handle of a spoon around each muffin and gently lifting.