Deliciously moist, these carrot and pineapple muffins have a secret ingredient…white chocolate chips. No wonder they are delicious.
- 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 180°C 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.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set