Name: Carrot Muffins with Pineapple Filling
Prep time: 45 min
Cook time: 30 min
Yield: 18
Ingredients: 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.