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.