Carrot and Pineapple Muffins

Adapted from an Annabel Karmel recipe in Small Helpings.


100g Plain Flour

10g Plain Wholemeal Flour

1 Tsp Baking powder

3/4 Tsp Bicarbonate of Soda

1 and 1/2 Tsps Ground Cinnamon

250ml Olive, sunflower, canola or other vegetable Oil

90g Sugar (Caster, Raw, brown...whatever)

2 Eggs

120g Grated Carrot (about 2 medium carrots)

225g Tin Crushed Pineapple in natural juice

40g Chopped Pecans or Walnuts

100g Raisins or Sultanas

Cream Cheese Icing:

100g Softened Cream Cheese

50g Icing Sugar

Grated Zest of 1 Lemon


Preheat the oven to 180 C. Place 12-15 paper muffin cases in muffin tins.

Beat the oil, eggs, sugar together well.

Add grated carrots, pineapple, nuts and raisins.

Mix in the dry ingredients, do not overbeat.

Spoon or pour into muffin cases.

Bake for 25 minutes.

If using icing, beat icing ingredients together until smooth. Spread, dollop or pipe on to the tops of cooled muffins.