Carrot And Pineapple Muffins - cooking recipe

Ingredients

1 can (8 oz) pineapple
2 None eggs, lightly beaten
2/3 cup honey
2 1/3 cups self-rising flour
2/3 cup walnuts, coarsely chopped
2 cups grated carrot

Preparation

Preheat the oven to 375\u00b0F. Line a 12-cup muffin pan with paper liners.
Drain pineapple and reserve juice. Finely chop pineapple pieces. Place in a large bowl with the reserved pineapple juice, eggs and honey; mix well with a fork.
Sift flour into a large bowl. Stir in walnuts and grated carrot. Add pineapple mixture; stir with a wooden spoon until ingredients are just combined. Do not over mix. Spoon mixture evenly into prepared muffin pan.
Bake for 15-20 mins or until muffins are light golden and toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.