Carrot Muffins with Pineapple Filling

Name: Carrot Muffins with Pineapple Filling
Prep time: 45 min
Cook time: 45 min
Yield: 18
Cuisine: Internacional
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 vegetal oil, or corn; 4 eggs; 3 cups carrot, grated; 1/2 cups walnut, chopped; 250 grams pineapple, in cubes (for the filling); 150 grams Pineapple in syrup, (the juice) (for the filling); 100 grams sugar, (for the filling); 1/4 teaspoons pineapple essence, optional (for filling); 1 tablespoon butter; 1 tablespoon cornstarch, (for the filling)

15 mins

30 mins

Half

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BERTHA ALICIA ROSALES DUENES

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

Ingredients

18 portions

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Preparation

Separate 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.

Place cadets in the muffin molds.

Then place a spoonful of mixture on the molds and then a tablespoon of filling, and continue with another spoonful of mixture on top of the filling.

Preheat the oven to 180 degrees Celsius, and let cook for 30 to 40 minutes.

Procedure for the filling: Put all the ingredients in the stove except the cornstarch with the water, since everything is boiled add the cornstarch with the water until it thickens, and let it cool to later put on the muffins.