An unusual combination of tastes that works a treat!


  • 150 g wholemeal flour (or 75 g wholemeal flour and 75 g plain flour)
  • 1 tsp baking powder
  • 0.5 tsp bicarbonate of soda
  • 0.5 tsp ground cinnamon
  • 0.25 tsp salt
  • 85 g butter (melted)
  • 1 tsp vanilla extract
  • 1 egg
  • 1 medium carrot (finely grated)
  • 60 g drained canned crushed pineapple
  • 1 tblsp pineapple juice (from the can)
  • 30 g desiccated coconut
  • 100 g soft light brown sugar
  • 50 g raisins (chopped for smaller children)


  • Pre-heat the oven to 180°C (350 °F/Gas 4/Fan 160°C).
  • Line two mini muffin tins with paper cases (or eight holes of regular muffin tin).
  • Mix together the flour, baking powder, bicarbonate of soda, cinnamon and salt in a bowl. In a separate bowl mix together the melted butter, vanilla, egg, carrot, pineapple and juice, coconut and sugar.
  • Mix the wet ingredients into the dry ones, along with the raisins.
  • Spoon the mixture into the paper cases(three – quarters full) and bake for 12-14 minutes( for mini muffins) or 20 minutes (for larger muffins), until risen and firm to the touch. Cool on a wire rack.

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