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Nutrition Facts
Serving Size 1 muffins 126g Recipe makes 12 muffins)
Calories 286
Calories from Fat 114		(40%)
Amount Per Serving		%DV
	Total Fat 12.8g	19%
	Saturated Fat 9.1g	45%
	Monounsaturated Fat 2.2g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 52mg		17%
Sodium 410mg		17%
Potassium 205mg		5%
Total Carbohydrate 40.6g		13%
	Dietary Fiber 1.6g	6%
	Sugars 25.5g
Protein 4.0g		8%
how is this calculated?

Snowball Carrot Muffins

Recipe #373816 | 28 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Wild Thyme Flour
May 22, 2009

With the addition of a can of pineapple you won't need as much sugar as usual making it ideal for kids. The muffins are removed from their casing then dipped in icing and rolled in desicated coconut making it look like a snowball, of course you could just leave the paper case on and just dip the top.

12 muffins (change servings and units)

Ingredients

425 g pineapple in juice (keep juice)
200 g self-raising flour
1 teaspoon bicarbonate of soda
85 g golden caster sugar
50 g desiccated coconut
2 eggs
85 g butter, melted
150 g natural yogurt
175 g finely grated carrots

decoration

50 g creamed coconut, from sachet
100 g icing sugar
50 g desiccated coconut

Directions

1
Heat oven to 200C and line a muffin tray with 12 paper cases.
2
Drain the pineapple but keep the juice. Crush the pineapple with a fork.
3
In a large bowl mix the dry ingredients. In a seperate bowl beat the eggs, melted butter and yogurt together then add to the dry ingredients. mix briefly.
4
Spoon into the baking cases and bake for about 18 minutes or until risen and golden. Cool .THEY MAY BE FROZEN AT THIS STAGE FOR 1 MONTH.
5
Mix the creamed coconut with 5 tbsp pineapple juice and stir in th eicing sugar.
6
Put the dessicated coconut in a tray. Dip the muffins ( paper case removed) and cover completely with icing, then roll in the coconut. Leave to dry a few minutes on a cooling rack.