Try this healthy combination of pineapple and carrot, a surprisingly good muffin flavour. This recipe was submitted by Recipe Club member Joy Richardson, let us know what you think.
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Reviews
20
What did you think of this recipe?
Jill
I added 1/2 cup of chopped walnuts. They are soooo good!!
5
Robin
Fantastic,
5
Kerry
I make these all the time. Hubby and kids love them. Fail safe!
5
Barbara
Haven't made these yet, was just checking out the recipe to see what I needed. Can't rate it as I haven't made them
1
Brooklyn
SO GOOD!!! 100% my go-to muffins now! Even though the combination sounds a little odd,it tastes great!
5
fantastic recipe
I really loved this recipe. I have made it twice now and used some adaptations. It was nicer with the whole amount of recommended sugar but I did try it with less. I put my oven to 200 degrees for the first 5 minutes to get a crispy top then drop it down to 160 until cooked through. I have made them with carrot and tinned peaches (adding about 1/4 cup of vinegar to activate the bicarb.
5
Unknown
great recipe only makes 6 Texas Muffins thou :)
5
Margaret
These are delicious. I used only 1/2 cup sugar, s/r flour and 1/2 tsp BPowder. They tasted almost as if I had maple syrup in them. Certainly be making these again. 1 cup of carrot is abt 90 gms carrot grated. Otherwise I tend to put too much in. Lol
5
Andrew Foster
I think the cooking temperature is too high
2
Unknown
Soooo Yum!! Topped them with lemon cream cheese icing...Made 6 batches today to share with extended family and they went down a real treat!
Sift dry ingredients into a bowl. Beat together eggs, vanilla essence and oil. Add to flour mixture. Add carrots, sultanas, pineapple and juice, mix well.
Fill greased muffin cups and bake at 200°C for 20 minutes.
I added 1/2 cup of chopped walnuts. They are soooo good!!
5
Robin
Fantastic,
5
Kerry
I make these all the time. Hubby and kids love them. Fail safe!
5
Barbara
Haven't made these yet, was just checking out the recipe to see what I needed. Can't rate it as I haven't made them
1
Brooklyn
SO GOOD!!! 100% my go-to muffins now! Even though the combination sounds a little odd,it tastes great!
5
fantastic recipe
I really loved this recipe. I have made it twice now and used some adaptations. It was nicer with the whole amount of recommended sugar but I did try it with less. I put my oven to 200 degrees for the first 5 minutes to get a crispy top then drop it down to 160 until cooked through. I have made them with carrot and tinned peaches (adding about 1/4 cup of vinegar to activate the bicarb.
5
Unknown
great recipe only makes 6 Texas Muffins thou :)
5
Margaret
These are delicious. I used only 1/2 cup sugar, s/r flour and 1/2 tsp BPowder. They tasted almost as if I had maple syrup in them. Certainly be making these again. 1 cup of carrot is abt 90 gms carrot grated. Otherwise I tend to put too much in. Lol
5
Andrew Foster
I think the cooking temperature is too high
2
Unknown
Soooo Yum!! Topped them with lemon cream cheese icing...Made 6 batches today to share with extended family and they went down a real treat!