Second post of the year! It’s not that I went nuts baking over the last few days, I just haven’t had the time to post what I’ve been baking over the last few months. I made these muffins a couple of weeks ago because I was trying to clear my pantry. I had this can of sliced pineapples that was sitting in the pantry for months and I didn’t know what to do with it. Finally I thought – I can use them in baking! Like most of my baking, these muffins are very easy to make and perfect for morning tea.
Ingredients for the muffins (makes 16)
- 1 can sliced pineapples (in juice 432g)
- 1 large carrot grated (90g)
- 220g gluten free flour
- 1 tsp bicarbonate soda
- 1 tsp cinnamon powder
- Zest 1 orange
- 1 tsp vanilla essence
- 2 eggs
- 120ml vegetable oil
- 100ml soy milk + 1 tbsp vinegar (or 120ml buttermilk)
- 100g caster sugar
- 16 pieces of walnut
Directions
Preparation time: 20min
Baking time: 20-25min or when the skewer comes out clean
- Preheat the oven to 180 degrees
- Drain the sliced pineapple from the tin
- Mix 100ml of soy milk and 1 tbsp vinegar and leave it to rest
- Mix the sugar, flour, bicarbonate soda and cinnamon into a large mixing bowl. Use your fingers to run through the mixture to remove any lumps
- Whisk together the eggs, oil, soy milk mixture, vanilla essence and orange zest
- Stir the dry ingredients in together with the wet ingredients, grated carrot and sliced pineapples
- Mix well until a uniform mixture is formed
- Divide it out evenly between the cases and place a walnut on top of each muffin
- Place the muffins into the oven and bake for 20-25min or when the skewer comes out clean
- Leave the muffins out to cool
Table for Ting 