Carrot and Pineapple Muffins

fresh pineapple, grated carrot, fruit muffins, veg muffins, vegetables in baking, muffins, fruit cupcakes, fresh fruit, tami magnin, rumtumtiggsFruit n Veg City had a fruit special last week where you could get 2 kiwi fruit, 1 thriftpack of apples, 1 punnet of bananas, fill-a-bag of naartjies and a pineapple for R40, Since my family was sick with the flu the special offer was well timed as I needed to increase their dose of vitamins and this was the cheapest way to do this.

My son has always battled with eating “squishy” textures like strawberries, tomatoes and citrus fruits so getting him to eat naartjies voluntarily was quite a break through. All the fruit was well received except for the pineapple which we usually enjoy in fruit salad but the weather has been too cold. I was reluctant to cut it open for just a few pieces and let the rest go off and my only other option was to cut it up and freeze it for smoothies.

Before I did that though I decided to see about using it in some muffins to have a tea time treat for Sunday afternoon tea with the in laws. I cut up half of the pineapple and grated it together with 2 large carrots and the the results were a light and fluffy cupcake that wasn’t too sweet.

Since I needed to drain the pineapple of excess juice before adding it (so that the muffin mixture wasn’t too wet) I placed a colander over a bowl so that I could catch the juice. I added icing sugar to the juice and this because the topping. It added just the right amount of sweetness to balance off the muffin and the recipe made just enough for 12 little cakes. Since this muffin was made with cake flour I am tempted to call it a cupcake but the addition of fruit n veg makes me think it is fairly healthy.

Carrot and Pineapple Muffins

2 eggs

180ml castor sugar

100ml oil

125ml grated carrot

250ml grated pineapple, well drained and the juice captured and set aside

310ml flour

2.5ml salt

2.5ml bicarbonate of soda

2.5ml baking powder

5ml ground cinammon

Preheat oven to 180 degrees celcius. Beat eggs and sugar together until light and fluffy and add oil. Mix well and set aside. Grate carrot and pineapple and drain over a colander squeezing out excess juice (I did the pineapple separtely to catch this pure juice for the icing). Sift dry together and add to the egg mixture slowly while mixing continuously. Once all the dry ingredients have been incorporated mix in carrot and pineapple. Mix until just combined and spoon into a muffin pan that has been lined with paper cupcake liners. Bake for 20 minutes until golden brown and well risen. Allow to cool while you add 250ml-375ml icing sugar to the captured juice (I had about 60ml). Mix well until the glaze is thick enough to be spread. Add more icing sugar or water to get it to the correct consistency. Allow icing to set for about an hour before serving.

6 Comments

  1. anel

    April 23, 2013 at 6:01 am

    i really love pineapple in cakes and desserts. i can just imagine that this tasted yummy

    1. rumtumtiggs

      April 23, 2013 at 11:51 am

      What I liked about it was that it wasn’t too sweet. Thx for the comment Anel xx

  2. Jess

    April 23, 2013 at 3:03 pm

    Carrot cake is my weakness.

    1. rumtumtiggs

      April 25, 2013 at 2:34 pm

      And yet so many people don’t like it. I know my mom has been put off buy carrot cakes that she has had where it was greasy so she has been put off my all veggie cakes but I even had her eaten courgette cake for her birthday – and she loved it 😉

  3. Tandy

    April 25, 2013 at 9:39 am

    very healthy indeed! It is amazing how many boys don’t eat tomatoes because of the texture :)

    1. rumtumtiggs

      April 25, 2013 at 2:33 pm

      Thx for the comment Tandy. We have as much patience as possible but our children have to try a food a multitude of times (over a lengthy period) before they say that they don’t eat it. If we had given up in the beginning we would have to make him something different from the rest of the family and I don’t have time for that. If he had an allergy it would obviously be a different story 😉 xx

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