I received a thoughtful CNY hamper from my best friend LK, and one of the things she gave was a tin of pineapples to symbolise prosperity – ‘ong lai’ – pineapple in Hokkien dialect meaning ‘prosperity arrives’. Took that , crushed the pineapples up, mixed with organic grated carrots, wholemeal flour, raisins.. mm.. breakfast in a muffin! Recipe below (from Food.com) tweaked a little bit by adding raisins (or walnuts), using golden castor sugar, wholemeal flour… you know the usual good stuffs to make this a healthier option.
The muffins were moist with the lovely smell of cinnamon while the wholemeal flour, raisins and walnuts gave them the edgy texture of a hearty fibre filled muffin. I would like to attempt a pina colada muffin next, pineapples and coconut… I have said that before but still looking for the right recipe ….anyone with suggestions?
- 1 cup golden castor sugar
- 2/3 cup vegetable oil ( I used grapeseed, you can use macademia or almond nut oil)
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2 eggs
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1 teaspoon vanilla
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1 cup organic unbleached flour
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½ cup organic wholewheat flour
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2 teaspoons baking powder
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1 teaspoon baking soda
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1 teaspoon cinnamon
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1/4 teaspoon salt
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1 cup grated organic carrot
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1 cup drained crushed pineapple
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1/2 cup raisins + 1/2 cup choppped walnuts (optional)
1 Stir together sugar and oil.
2 Stir in the eggs until well combined.
3 Stir in vanilla.
4 In a separate bowl, combine flour, baking powder, baking soda, cinnamon and salt, raisins and chopped nuts
5 Stir into sugar mixture just until combined.
6 Stir in carrots and pineapple just until combined.
7 Spoon into the muffin cases , filling to top.
8 Bake in a preheated 180C oven for 20 minutes or until done.
Tags: carrot, carrot pineapple muffins
