About this recipe:These are deliciously moist muffins that that'll disappear quickly! Use carrot or courgette, or both if you prefer. I make a batch of each, then put some in the freezer (in sealed food bags) for later, which usually isn't very long! My entire family just loves them!
450g plain flour
400g caster sugar
1 tablespoon baking powder
1 tablespoon bicarbonate of soda
1 tablespoon ground cinnamon
1 1/2 teaspoons salt
475ml vegetable oil
375g grated courgette
565g crushed pineapple, drained
3 teaspoons vanilla extract
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Method Prep:30min › Cook:25min › Ready in:55min
Preheat oven to 170 C / Gas 3. Grease and flour 4 muffin trays, or use paper cases.
In a large bowl, combine flour, sugar, baking powder, bicarbonate of soda, cinnamon and salt. Make a well in the centre and pour in the oil, eggs, courgette, pineapple and vanilla. Mix until smooth. Fill muffin cases 3/4 full.
Bake in the preheated oven for 20 to 25 minutes, or until a skewer inserted into the centre comes out clean.