About this recipe:Carrot muffins are baked on top of glazed pineapple and then served upside-down, just like the cake!
280g pineapple slices in juice, drained (reserve the juice)
25g soft brown sugar
2 tablespoons chopped walnuts (optional)
90g wholemeal flour
95g plain flour
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
110g light brown sugar
60ml rapeseed oil
2 tablespoons pineapple juice
1 teaspoon vanilla extract
225g crushed pineapple
110g grated carrot
30g chopped walnuts
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Method Prep:20min › Cook:20min › Ready in:40min
Preheat the oven to 200 C / Gas 6. Grease a 12-hole muffin tin. Stack the pineapple slices and cut them into 6 wedges. Set aside.
Sprinkle 1 teaspoon of brown sugar into the bottom of each muffin hole. Sprinkle in 1/2 teaspoon of walnuts over the sugar, and then place two wedges of pineapple on top. Set aside.
In a large bowl, stir together the oats, wholemeal flour, plain flour, baking powder, bicarbonate of soda, salt and cinnamon. In a separate bowl, whisk together the eggs, 100g light brown sugar, oil, pineapple juice and vanilla. Stir the wet ingredients into the dry just until moistened. Fold in the crushed pineapple, carrot, raisins and walnuts. Spoon evenly on top of pineapple pieces in muffin holes.
Bake the muffins in preheated oven until the tops spring back when lightly pressed, about 20 minutes. While the muffins are still hot, loosen the edges from the tin using a small knife and turn out onto a serving tray so that the pineapple is on top. Serve upside-down while still warm or at room temperature.