Pineapple and Carrot Muffins
Mix grated carrots, pineapple chunks, honey and cinnamon for a delicious, guilt-free afternoon snack – these muffins are less than 200 calories each!
Pineapple and Carrot Muffins
Ingredients
- 227 g can pineapple chunks drained, reserve juice
- 4 x Shredded Wheat
- 150 ml ¼ pt pineapple juice, from carton
- 75 g vegetable fat such as Trex
- 165 ml clear honey
- 2 eggs
- 200 g plain flour
- 2 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 110 g freshly grated carrot
Instructions
- Heat oven 180°C/350°F/Gas 4
- Combine the reserved pineapple juice, shredded wheat and pineapple juice from the carton and leave to soften.
- Whisk together the Trex and honey until the mixture is very light, then beat in the eggs.
- Sieve the flour, bicarbonate soda, cinnamon and salt and stir into the egg mixture along with the pineapple, Shredded Wheat and grated carrot.
- Spoon into muffin cases and bake for about 25 minutes until cooked.
