Cupcakes and muffins, Recipes
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Carrot pineapple muffins (Gluten and dairy free)

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. 1 can sliced pineapples (in juice 432g)
  2. 1 large carrot grated (90g)
  3. 220g gluten free flour
  4. 1 tsp bicarbonate soda
  5. 1 tsp cinnamon powder
  6. Zest 1 orange
  7. 1 tsp vanilla essence
  8. 2 eggs
  9. 120ml vegetable oil
  10. 100ml soy milk + 1 tbsp vinegar (or 120ml buttermilk)
  11. 100g caster sugar
  12. 16 pieces of walnut

Preparation time: 20min
Baking time: 20-25min or when the skewer comes out clean

  1. Preheat the oven to 180 degrees
  2. Drain the sliced pineapple from the tin
  3. Mix 100ml of soy milk and 1 tbsp vinegar and leave it to rest
  4. 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
  5. Whisk together the eggs, oil, soy milk mixture, vanilla essence and orange zest
  6. Stir the dry ingredients in together with the wet ingredients, grated carrot and sliced pineapples
  7. Mix well until a uniform mixture is formed
  8. Divide it out evenly between the cases and place a walnut on top of each muffin
  9. Place the muffins into the oven and bake for 20-25min or when the skewer comes out clean
  10. Leave the muffins out to cool

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