J and I spent some quality time together this morning. In the kitchen. Cooking dinner for a friend of his from work who has just had a baby. It was lovely. Nothing beats cooking a delicious meal (lean beef and bean lasagne and salad) and some sweet delights for someone else – a lovely young family.
I decided on Carrot and Pineapple Muffins and am so pleased I did. Alison Holst is pretty accurate in saying “these muffins will give you a reputation of a Marvellous Muffin Maker!” (Her book is called Marvellous Muffins..)
Carrot and Pineapple Muffins with Cream Cheese Icing
Recipe from “More Marvellous Muffins” by Simon & Alison Holst
2 cups wholemeal flour
4 tsp baking powder
¾ cup brown sugar
2 tsp cinnamon
1 tsp mixed spice
½ – 1 tsp salt
½ cup chopped walnuts
1 150g grated carrot (1 cup)
1 small (227g) can crushed pineapple
¼ orange juice
1 large egg
¼ cup canola oil or 50g butter
Measure the first seven ingredients into a large bowl. Use the larger amount of salt if using oil rather than butter. Mix well using your hands, ensuring there are no lumps of sugar.
Mix the grated carrot, all the contents of the can of crushed pineapple, the orange juice and egg together in another bowl. Stir in the oil or butter. Add the wet ingredients to the dry ingredients and fold together until flour is moistened. Take care to avoid overmixing. Add a little extra juice is the mixture seems thicker than usual.
Spoon the mixture into 12 sprayed muffin pans. Bake at 200 degrees C for 12-15 minutes, or until the muffins spring back when pressed in the middle.
Ice with cream cheese icing and decorate with anything you desire: orange peel, candied carrot peel, walnut etc
Cream cheese icing
1 Tbsp butter
100g cream cheese
1 cup icing sugar
Beat ingredients together until smooth and fluffy.
(I tried out my new colourful paper cases which would have turned out awesome, except they went soggy in the oven! So I put the muffins into a second one. And now they just look silly. Fortunately, silly looking doesn’t affect taste..)