Maple Muffins with carrots and pineapple
A selection of main dishes and desserts by our new contributor, Agathe Vorka
Directions
Method
Preheat the oven at 200 degrees Celsius
Line a 12-muffin tin with muffin liners
Sift the flour, baking powder, soda, salt and cinnamon and set aside
Beat the butter, maple syrup, eggs, vanilla and grated carrots
Add the flour mixture just until they are blended
Add the pineapple, raisins and pecans stirring to distribute
Scoop the batter into the muffins liners
Bake for 20 minutes Cool the muffins before removing from pans
Ingredients
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 2/3 cup maple syrup
- 150 gr unsalted butter (softened)
- 2 eggs
- 1 sachet vanilla or 1 teaspoon vanilla extract
- 2 cups grated carrots
- 1 cup diced pineapple (fresh or canned)
- ½ cup raisins
- ¾ cup coarsely chopped pecans