Carrot and pineapple muffins

Makes 12 muffins

Preparation time less than 30 mins

Cooking time 30 mins to 1 hour

100g/4oz plain flour
100g/4oz plain wholemeal flour
1 tsp baking powder
¾tsp bicarbonate of soda
1½ tsp ground cinnamon
½ tsp salt
200ml/7fl oz vegetable oil
90g/3½oz caster sugar
2 eggs
120g/4½oz finely grated carrots
225g/8oz tinned crushed pineapple, semi-drained
100g/4oz raisins

1. Preheat the oven to 180C/350F/Gas 4.
2. Sift together the flours, baking powder, bicarbonate of soda, cinnamon and salt and mix well. Beat the oil, sugar and eggs until well blended. Add the grated carrots, crushed pineapple and raisins. Gradually add the flour mixture, beating just enough to combine all the ingredients.
3. Pour the batter into muffin trays lined with paper cases and bake for 25 minutes. Cool on a wire rack.

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