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
440g can crushed pineapple in juice, drained
1 cup finely grated carrot
100g CADBURY White Chocolate Baking Chips
- 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.
- 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.