Name: Carrot and pineapple muffins
Cook time: 20 min
Total time: 20 min
Ingredients: 225 gram can pineapple pieces; 2 x 59g eggs, lightly beaten; 2/3 cup honey; 2 cup self-raising flour; 2/3 cup walnuts, roughly chopped; 2 cup grated carrot

Ingredients

225 gram can pineapple pieces

2 x 59g eggs, lightly beaten

2/3 cup honey

2 cup self-raising flour

2/3 cup walnuts, roughly chopped

2 cup grated carrot

Method

1.Line a 12 x 1/3 cup capacity muffin pan with paper cases.

2.Preheat oven to 190°C (170°C fan-forced)

3.Drain pineapple pieces and reserve juice. Finely chop pineapple pieces, place in a jug with the reserved pineapple juice, beaten eggs and honey and mix well with a fork. Sift flour into a large bowl, stir in walnuts and grated carrot and make a well in the centre. Add pineapple mixture, stir with a wooden spoon until ingredients are just combined. Do not over mix.

4.Spoon mixture evenly into prepared muffin pan and bake in oven for 15-20 minutes or until muffins are light golden and cooked in the centre.

Women's Weekly Food