Carrot, pineapple and white choc chip muffins

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

Recipe «Carrot, pineapple and white choc chip muffins» presented in category Recipes / Desserts, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 3/4 cup plain flour, 3/4 cup wholemeal flour, 2 tsp mixed spice, 1 teaspoon baking powder, 1 teaspoon 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.

Ingredients:

• 3/4 cup plain flour 
• 3/4 cup wholemeal flour 
• 2 tsp mixed spice 
• 1 teaspoon baking powder 
• 1 teaspoon 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 

Instructions

1. 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.
2. 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.