Carrot-pineapple muffins

Name: Carrot-pineapple muffins
Cook time: 40 min
Total time: 40 min
Yield: 12
Ingredients: 1 can(s) (236 ml; drained weight: 140 g) Pineapple; 250 g Carrots; 1 cup(s) (275 g) Sugar; 1 package Vanillin sugar; 2/3 cup(s) (200 ml) Oil; 3 Eggs (size M); 1 1/4 cup(s) (225 g) Flour; 2 TEASPOONS Baking Powder; 1 heaped teaspoonful of cinnamon; 1/2 TEASPOON Salt; 250 g Whipped cream; 7-10 Tbsp Cinnamon; 7-10 Tbsp Paper sleeves

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 12

1 can(s) (236 ml; drained weight: 140 g) Pineapple
250 g Carrots
1 cup(s) (275 g) Sugar
1 package Vanillin sugar
2/3 cup(s) (200 ml) Oil
3 Eggs (size M)
1 1/4 cup(s) (225 g) Flour
2 TEASPOONS Baking Powder
1 heaped teaspoonful of cinnamon
1/2 TEASPOON Salt
250 g Whipped cream
7-10 Tbsp Cinnamon
7-10 Tbsp Paper sleeves

Directions

1
Drain the pineapple and dice finely. Peel, wash and finely grate the carrots. Mix sugar, vanilla sugar, oil and eggs in a bowl. Mix flour, baking powder, cinnamon and salt well in a second bowl. Add the oil and egg mixture to the flour and mix well. Mix in pineapple and carrots. Line the muffin tin (12 troughs) with paper sleeves.
2
Spread dough in it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-30 minutes. Let them cool down. Whip cream until stiff. Pour into a piping bag with a large star-shaped spout. Spray the tuffs onto the muffins and dust with cinnamon
3
1 hour waiting time