Cakes & Muffins

Deliciously moist these carrot and pineapple muffins have a secret ingredient…white chocolate chips. No wonder they are delicious.

what you need

¾ cup flour
¾ cup wholemeal flour
2 teaspoons mixed spice
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
¼ cup brown sugar

½ cup natural yoghurt
¼ cup vegetable oil
1 egg
440g can crushed pineapple in juice, drained
1 cup finely grated carrot
100g CADBURY White Chocolate Baking Chips

make it

1. SIFT the flours, mixed spice, baking powder and bicarbonate soda into a large bowl. Stir through the sugar and make a well in the centre. In another bowl mix together the yoghurt, oil, egg, pineapple, carrot and chocolate. Stir the pineapple mixture into the flour until just combined.
2. SPOON into 12 x 1/3 cup capacity patty paper lined muffin pans. Bake in a moderate oven 180oC for 20 minutes or until cooked when tested. Cool on a wire rack for 10 minutes before turning out of pan to cool completely. Store in an airtight container until required.