Healthy, delicious and perfect for lunch-boxes…and a quick and easy bake!
100g self raising flour
100g wholemeal self raising flour
3/4 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
100ml rapeseed oil
75g of Demerara sugar
1 carrot peeled & grated
225g tin of pineapple, drained
100 g of raisins
Preheat oven to 180 degrees C.
Line a 12 hole muffin tray with paper cases.
In a blender cup add the oil, pineapple, sugar, eggs and whiz together.
Stir in the raisins and grated carrot.
In a clean bowl combine the flours, bicarb and spices.
Add the wet mixture to the dry mixture and stir to combine.
Fill muffin cases & bake for 25mins or until golden.