Anything sweet drives children crazy. But if in addition to being sweet it is juicy, better than better, right? On this occasion, we offer you a very light, easy and smooth recipe for a children's snack or snack: carrot and pineapple muffins or muffins. What more can we ask for?
A recipe that is neither very sweet nor very fat, and that also combines two exquisite ingredients: carrot, very rich in carotenes and vitamin A, and pineapple, rich in fiber and vitamin C. Do you dare to make it?
- 250 gr. grated carrot
- 225 gr. pineapple (diced, natural or canned)
- 100 gr. whole wheat flour
- 100 gr. normal flour
- 2 large eggs / 50 gr. raisin
- 2 tablespoons (soup) sunflower oil
- 2 tablespoons (soup) sugar
- 1 tablespoon (soup) of cinnamon
- A teaspoon of salt and another of bicarbonate
- ½ cup of skim or semi milk
1- In a bowl, sift the two flours, the bicarbonate, the salt and the cinnamon. Add the sugar and stir.
2- In another bowl, mount the egg whites until stiff. Then add the oil and milk. Add the pineapple, carrot and raisins, and stir.
3- Put the two mixtures together and stir gently.
4- Grease the muffin molds with sunflower oil.
5- Arrange the final mixture in the molds, filling them only 2/3 of their capacity.
6- Take the molds to the oven, preheated, and bake them for about 25 minutes at 180 degrees.
7- When they are done, remove them from the oven and let them cool on a metal rack. Bon Appetite!!
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