Upside-down carrot muffins

Makes 6 big muffins Preparation time 10 minutes Baking time 35 – 40 minutes

You need

• 6 tinned pineapple rings, in syrup

• 2 extra-large eggs

• ¾ cup sugar

• ½ cup oil

• 1 cup plain yoghurt

• 1 cup grated carrot

• ½ cup pecan nuts, roughly chopped

• 1 thumb of fresh ginger, peeled and grated

• 2 cups self-raising flour

• pinch of salt

Here’s how

1 Preheat the oven to 180° C. Grease a six-cup muffin pan with butter or cooking spray.

2 Put a pineapple ring at the bottom of each cup.

3 Beat the eggs, sugar, oil and yoghurt together until smooth. Add the carrot, nuts and ginger and mix. Add the self-raising flour and salt, but don’t overmix the batter. Spoon the batter on top of the pineapple rings in the muffin pan – fill the cups about threequarters of the way.

4 Bake the muffins for 35 – 40 minutes or until golden brown and cooked through. If an inserted skewer comes out clean, the muffins are ready. Let them cool down in the pan before you unmould them. If the pineapple rings slip off the muffins, just put them back in place.