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These muffins are irresistible – they’re my family’s favourite snack and are always popular when children come over. They can be served plain or iced with cream cheese icing for special occasions.
Ingredients:
- 100g plain flour
- 100g plain wholemeal flour
- 1 teaspoon baking powder
- ¼ teaspoon bicarbonate of soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- 175 ml vegetable oil
- 90g castor sugar
- 2 eggs
- 120g grated carrots (about 2 carrots)
- 1 x 225g tin crusted pineapple, drained
- 40g pecans, chopped
- 100g raisins
Cream cheese icing:
50g softened unsalted butter
50g icing sugar
½ teaspoon vanilla essence
100g cream cheese
Preheat the oven to gas mark 4 or 180 degrees C. Sift together the flours, baking powder, bicarbonate of soda, cinnamon and salt and mix well. Beat the oil, sugar and eggs until well blended. Add the grated carrots, crushed pineapple, pecans and raisins. Gradually add the flour mixture, beating just enough to combine all the ingredients. Pour the batter into muffin trays lined with paper cases and bake for 25 minutes. Cool.
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