Carrot & Pineapple Muffins

Just so yummy, this is my other go to all the time muffin recipe.


FROM:  Not sure, some magazine probably.


INGREDIENTS:

1 cup flour
1 cup wholemeal flour
1 tsp baking powder
3/4 tsp baking soda (bicarb)
1 tsp cinnamon
1 tsp ginger
1/2 tsp salt
3/4 cup vegetable oil
1/3 cup sugar
2 eggs
1 1/4 cups grated carrot (approx. 1 large carrot)
1 can crushed pineapple, drained
2/3 cup raisins


METHOD:

1. Preheat oven to 180 degrees.
2. Sift together the dry ingredients.
3. In a separate bowl beat the oil, sugar and eggs.
4. Add carrot, pineapple and raisins.
5. Add wet to dry ingredients and mix until just combined.
6. Spoon into lined muffin trays.
7. Bake for 25 mins.

TIPS:

Makes 12 medium sized muffins and 12 mini muffins.

These freeze well.
These seem to be very forgiving muffins.  I once found myself beating the final mixture with the electric beaters, and they still came out fine.