My family owned a well loved café for many years and this is one of the cherished recipes from there that I still make at the café I work at today. These muffins are dairy free and made with wholemeal flour. They contain sugar (can’t have them too healthy now can I…..got to maintain my muffin tops or my jeans will fall down). They’ve got walnuts, sultanas and pineapple pieces in them and are mixed with oil plus the juice from the canned pineapple, so they’re nice and moist. Of course I ice them with cream cheese frosting and make them look….I was going to say pretty but I find muffins to be rather rustic so I’d say they look scrummy and earthy/healthyish, lol. If they were un-iced I’d happily eat one for breakfast (a Texas sized one of course!)

Visit my blog for a squizzy….

http://www.taniaskitchen.co.nz/delicious-carrot-muffins/

2 medium sized carrots (2 cups when loosely packed)

1 1/2 cups wholemeal flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon mixed spice

1/3 cup walnut pieces

1/3 cup sultanas

3 large eggs (I use size 7’s)

3/4 cup castor sugar

1/3 cup vegetable oil

1/2 cup pineapple pieces

1/3 cup pineapple juice

 

 

 

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