Carrot & pineapple muffins
Makes 12 Prep 10 mins Cook 20-25 mins
Q Sift together 140g self-raising 85g (reserving about 2 tbsp of the bran), ½ tsp bicarbonate of soda, 2 tsp ground cinnamon and a pinch salt. In another bowl, beat 150ml with 100g golden caster sugar. Add 200g mashed cooked carrots, 3 canned pineapple slices, cut into cubes, 2 tbsp pineapple juice from the can, 1 egg and 1 tsp vanilla extract. Mix in 50g Fold dry mix into the wet one. Cut out a dozen 10cm squares of baking parchment and place in the
Bake at 200C/180C fan/gas 6 for 20-25 mins or until a skewer comes out clean. Leave to cool. PER MUFFIN 239 kcals, fat 14g, saturates 2g, carbs 26g, sugars 12g, fibre 2g, protein 4g, salt 0.4g