Pineapple Carrot Muffins
A healthy muffin with fresh tropical fruit and grated carrots made by with Sugarlyte
Ingredients
- 15 g Butter
- 7 g Baking powder
- ⅛ tsp Baking Soda
- Zest of one lemon
- 180 g All-purpose flour
- 200 g Crushed pineapple 20g Sugarlyte
- ¼ tsp Cinnamon powder 50g Sugarlyte
- 1 piece (50g) egg 190g Greek yogurt 80g oil
- 100 g Carrot finely grated
Topping
- 200 g Cream, Cold
- 15 g Confectioner’s sugar
Instructions
- Sift the Peotraco Confectioner's Sugar into the cream and whip up to soft peak. Set aside in the chiller.
- Prepare muffin tins by greasing or lining with muffin paper.
- Pre-heat oven to 160oC.
- Cook the pineapple in the Peotraco Sugarlyte and butter to caramelize. Drain and set aside to cool down.
- Sift the flour, baking powder, baking soda and cinnamon together. Add in the, lemon zest and Peotraco Sugarlyte and mix well.
- In another bowl whisk together the eggs, yogurt, oil and vanilla.
- Mix the wet ingredients into the dry ingredients.
- Lastly, fold in the pineapple and grated carrots.
- Distribute the batter evenly among the 12 muffin papers cups, the batter should fill each paper to almost full. Bake for 15-20 minutes, or until the muffins are golden brown and a thin knife inserted into the center comes out clean.
- When muffins have cooled down, top with whipped cream.