carrot, pineapple and nut cupcakes
Recipe inspired by Donna
Ingredients
Method
Ingredients
- 1 cup of wholemeal self raising flour
- 1 cup plain flour
- 1/3 a cup of raw sugar
- 2 cups of grated carrot (about 4-5 carrots)
- 420g tin of crushed pineapple in natural juice
- 3/4 cup of ground hazelnut meal
- 1/3 cup of oil
- 2 eggs
- 1/2 teaspoon cinnamon
Method
- Preheat oven to 180 degrees Celsius and line a muffin tin with patty pans
- Mix flours, sugar and cinnamon together, then stir in hazelnut meal
- Add in carrot, pineapple (with juice), eggs and oil
- Bake for about 35 minutes, using a skewer to check cupcakes are cooked
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