for mothers & mothers-to-be
               in rome, italy		  
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Pineapple and Raisin Muffins
Makes about 13 muffins
(according to the recipe but I make 12)

by Rachel Jarvis

Ingredients

100g/4oz plain flour
100g/4oz wholemeal flour
1 teaspoon baking powder
¾ teaspoon bic of soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon salt
175ml/6fl oz vegetable oil
75g/3 oz caster sugar
2 eggs
125g/4 ½ oz grated carrots
225g/8 oz canned crushed pineapple, drained
100g / 4oz raisins



Method

Preheat oven to 180° C (350°F) Gas 4. Sift together the flours, baking powder, bic of soda, cinnamon, ginger and salt and mix well. Beat the oil, sugar and eggs until well blended. Add the grated carrots, crushed pineapple and raisins. Gradually add the flour mixture, beating just enough to combine all the ingredients.

Pour the batter into the muffin trays lined with paper cases and bake for about 25 minutes or until golden. (These can be cooked in fairy-cake trays but you will need to reduce the cooking time). Cool on a wire rack.