Lenten Carrot and Pineapple Muffins

Name: Lenten Carrot and Pineapple Muffins
Cuisine: Cypriot
Ingredients: 1 cup whole wheat flour; 1/3 cup brown sugar (Soft Light Brown Sugar); 2 level teaspoons baking powder; 1 pinch baking soda; 1 teaspoon Ceylon cinnamon; 1/8 teaspoon salt; 1/2 cup olive oil; 1 cup carrot, grated; 1 1/2 cups canned pineapple in juice, drained; 1 teaspoon vanilla; 1/4 cup pineapple or orange juice

Recipe by Dietitian Andreas Savva

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Lenten Carrot and Pineapple Muffins - Recipe image

INGREDIENTS

1 cup whole wheat flour
1/3 cup brown sugar (Soft Light Brown Sugar)
2 level teaspoons baking powder
1 pinch baking soda
1 teaspoon Ceylon cinnamon
1/8 teaspoon salt
1/2 cup olive oil
1 cup carrot, grated
1 1/2 cups canned pineapple in juice, drained
1 teaspoon vanilla
1/4 cup pineapple or orange juice

METHOD

Preheat the oven to 180°C (350°F). Place paper liners in a muffin tin.
Mix the dry ingredients well. Add the remaining ingredients and mix thoroughly. Fill the paper liners up to ⅔ full.
Bake for 20 minutes or until golden brown. Note: If you wish, you can add 1 egg and remove 1 teaspoon of baking powder.