Double Ginger Carrot Muffins {big Ones]

“Yet another carrot muffin/cake recipe but quite a healthy one and really easy to do and very yummy.- this is a Julie le Clerc recipe from a NZ magazine.”
READY IN:
1hr
YIELD:
10-12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven 160°C.
  2. Grease muffin tins.
  3. Combine sugar, oil, ginger and vanilla.
  4. Whisk then add eggs, beat till creamy.
  5. Stir in pineapple and carrot.
  6. Add sifted flour,salt, baking soda, ginger and cinnamon.
  7. Add coconut - mix all together.
  8. Spoon into greased muffin tins.
  9. Bake 30 - 40 minutes.
  10. When cool they can be frosted with cream chees frosting if desired.

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