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The other day we decided to make some muffins and thought we would play around with flavours a little. These little Pineapple Carrot muffins are quite similar to my Apple Pumpkin Cakes in terms of savoury and sweet flavours. Surprisingly you can barely taste the carrot. These taste like delicious pineapple muffins with a hint of vanilla and cinnamon.

Some of my other muffin recipes:

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Mini Pumpkin Carrot Cakes

  • Serving Size: 12

  • Author: The road to loving my Thermo Mixer
  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 35
Scale

Ingredients

  • 200g carrots, grated
  • 225g crushed pineapple in juice
  • 225g self raising flour
  • 1 tsp baking powder
  • 80g sugar
  • 90g melted butter or oil
  • 50g milk
  • 2 eggs
  • 1/2 tsp cinnamon
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 180 degrees. Line a muffin tin with 12 small muffin cases.
  2. Place everything into a bowl and mix with a wooden spoon.
  3. Spoon mixture into muffin cases.
  4. Bake for 20-30 minutes until cooked through.
  5. Best served warm.

Disclaimer

Please do not copy or share my recipes in full elsewhere. Please share the recipe URL instead. Before commencing any recipe, please be sure to read and adhere to the user guides and safety manuals of your thermo mixer and/or other appliances used. Each appliance differs; therefore, the recipes and methods are to be used as guides only. Exercise caution and common sense in the kitchen at all times.

Print

Mini Pineapple Carrot Cakes – TMX method

  • Serving Size: 12

  • Author: The road to loving my Thermo Mixer
  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 35
Scale

Ingredients

  • 200g carrots, roughly chopped
  • 225g pineapple pieces in juice
  • 225g self raising flour
  • 1 tsp baking powder
  • 80g sugar
  • 90g melted butter or oil
  • 50g milk
  • 2 eggs
  • 1/2 tsp cinnamon
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 180 degrees. Line a muffin tin with 12 small muffin cases.
  2. Place carrots to bowl. Speed 8 / 8 seconds. Scrape down.
  3. Add pineapple to bowl including juice. Speed 6 / 10 seconds.
  4. Add remaining ingredients. Speed 4 until just combined.
  5. Spoon mixture into muffin cases.
  6. Bake for 20-30 minutes until cooked through.
  7. Best served warm.

Disclaimer

Please do not copy or share my recipes in full elsewhere. Please share the recipe URL instead. Before commencing any recipe, please be sure to read and adhere to the user guides and safety manuals of your thermo mixer and/or other appliances used. Each appliance differs; therefore, the recipes and methods are to be used as guides only. Exercise caution and common sense in the kitchen at all times.

 

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5 Comments

  1. Melissa Porteus May 27, 2015 at 11:00 am - Reply

    Peta, I made these muffins for my fussy kids and they LOVED LOVED LOVED them!!
    So delicious & yes you are correct, couldnt even taste the carrot 🙂 Im just making another double batch now, as the others were devoured so quickly! Thankyou so much, awesome recipe!
    Ps, I had some leftover cream cheese icing in my fridge so decided to try it on these… sooo good!! 😉

    • Peta May 28, 2015 at 8:08 pm - Reply

      YUUUUUUUUUUUUUUUUUUUUUUM! I love cream cheese icing!!! SO glad you like them!

  2. Rachael May 27, 2015 at 1:59 pm - Reply

    Soooooooooooo. Bloody. Delicious!!! Kids nearly didn’t get any!! Thanks for the recipe!!

    • Peta May 28, 2015 at 8:07 pm - Reply

      HAHA! So glad you like them!!! YAY!

  3. Kaycee October 8, 2015 at 3:19 pm - Reply

    Just made these too, and once again with gluten free flour, just slightly less than stated.
    Kids all loved them, even the super fussy 6yr old!! Winner! 😀
    Thank you

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