Carrot Muffins with Pineapple Filling

BERTHA ALICIA ROSALES DUENES

These carrot muffins with pineapple filling are very versatile as they have a great variety regarding their filling; in this recipe, I decided to make it with pineapple, but it can be made with any filling of your choice, such as: cajeta, chocolate, cream cheese, or the fruit of your choice.

Reviewed by Editorial Team of Kiwilimón

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Ingredients

Servings

2 cups whole-wheat flour
3/4 cups sugar
3/4 cups raw sugar
1 1/2 tablespoons baking soda
2 tablespoons cinnamon
1/2 tablespoons salt
1 1/2 cups vegetable oil, cornstarch
4 eggs
3 cups carrot, grated
1/2 cups walnuts, chopped
250 grams pineapple, in cubes (for the filling)
150 grams canned pineapple, (the juice) (for the filling)
100 grams sugar, (for the filling)
1/4 teaspoons pineapple essence, optional (for the filling)
1 tablespoon butter
1 tablespoon cornstarch, (for the filling)

Preparation

15 mins

30 mins

Medium

Set aside the dry ingredients in a bowl (flour, sugar, baking soda, salt, and cinnamon) and mix.
Add the oil to the mixture and beat. Then add the eggs one by one while continuing to beat.
Add the carrot, the walnut, and mix everything together.
Place cupcake liners in the muffin molds.
Next, place a tablespoon of the mixture in the molds and then a tablespoon of filling, and continue with another tablespoon of mixture on top of the filling.
Preheat the oven to 180 degrees Celsius, and bake for 30 to 40 minutes.
Procedure for the filling: Put all the ingredients on the stove except the cornstarch with the water; once everything boils, add the cornstarch with the water until it thickens, and let it cool before placing it in the muffins.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

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