Carrot, Pineapple And White Choc Chip Muffins

Deliciously moist, these carrot and pineapple muffins have a secret ingredientwhite chocolate chips. No wonder they are delicious.

The ingredient of Carrot Pineapple And White Choc Chip Muffins

• 3 4 cup plain flour
• 3 4 cup wholemeal flour
• 2 tsp mixed spice
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 1 4 cup brown sugar
• 1 2 cup natural yoghurt
• 1 4 cup vegetable oil
• 1 egg
• 440g can crushed pineapple in juice drained
• 1 cup finely grated carrot
• 100g cadbury white chocolate baking chips

The Instruction of carrot pineapple and white choc chip muffins

• 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 180u00b0c 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

Nutritions of Carrot Pineapple And White Choc Chip Muffins

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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