Craving a taste of the tropical? These pineapple muffins are like little bites of sunshine.
Get the party going with a plate of these juicy and delicious pineapple muffins. Our recipe combines pineapple chunks, honey and cinnamon together for a sweet syrupy taste, that’s elevated with a good crunchy texture courtesy of some simple shredded wheat. What’s more you can enjoy these as a guilt-free afternoon snack – with these pineapple muffins coming in at less than 200 calories each. Win-win.
The secret to getting a lovely light muffin is to not over-mix the batter. Stirring too much ruins the air bubbles, making your batter dense. So aim for a couple of gentle stirs that carefully combines the ingredients together.
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- 227g can pineapple chunks, drained, reserve juice
- 4 x Shredded Wheat
- 150ml (¼ pt) pineapple juice, from carton
- 75g vegetable fat such as Trex
- 165ml clear honey
- 2 eggs
- 200g plain flour
- 2tsp bicarbonate of soda
- 1tsp ground cinnamon
- ½tsp salt
- 110g freshly grated carrot
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