Name: Carrot, pineapple and white choc chip muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1
Ingredients: 187.50 ml plain flour; 187.50 ml wholemeal flour; 5.00 gm mixed spice; 4.00 gm baking powder; 2.50 gm bicarbonate of soda; 45.00 gm brown sugar; 125.00 ml natural yoghurt; 57.50 gm vegetable oil; 1 egg; 440g can crushed pineapple in juice, drained; 250.00 ml finely grated carrot; 100g White Chocolate Baking Chips

Carrot, pineapple and white choc chip muffins

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Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes

Carrot pineapple muffins with a surprise touch of white chocolate chips for irresistible moistness and flavor.

Ingredients:

187.50 ml plain flour
187.50 ml wholemeal flour
5.00 gm mixed spice
4.00 gm baking powder
2.50 gm bicarbonate of soda
45.00 gm brown sugar
125.00 ml natural yoghurt
57.50 gm vegetable oil
1 egg
440g can crushed pineapple in juice, drained
250.00 ml finely grated carrot
100g White Chocolate Baking Chips

Instructions:

Combine the flours, mixed spice, baking powder, and bicarbonate soda by sifting into a large bowl. Add sugar and create a well in the center. In a separate bowl, mix yoghurt, oil, egg, pineapple, carrot, and chocolate. Gently fold the pineapple mixture into the flour until just combined.
Divide the mixture into 12 patty paper-lined muffin pans using a 1/3 cup measure. Bake in a preheated 180°C oven for about 20 minutes or until cooked through. Allow them to cool on a wire rack for 10 minutes before removing from the pan to cool completely. Store in an airtight container until ready to serve.

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