CARROT PINEAPPLE MUFFIN-TART
Makes 12 muffins or 1 medium tert
1,5 cup cake flour (koekmeel)
1 cup sugar (brown or white)
2 eggs
3/4 cup canola oil (200ml)
2 teaspoons baking powder (bakpoeier)
1 teaspoon baking soda (koeksoda, bicarbonate soda)
2 teaspoons cinnamon (kaneel)
Pinch of salt
1 teaspoon vanilla essence
1 cup pineapple crush (drained)(keep the juice!)
1,5 grated carrot (+/- 3 carrots)
Mix sugar, oil, vanilla and eggs in a bowl.
In a separate bowl you combine the dry ingredients: flour, baking powder, baking soda, salt and cinnamon.
Add the sugar mixture to the dry ingredients and mix. Add the drained pineapple and carrots and mix.
Scoop batter in the muffin cases (3/4 full) and the leftover batter you can use for making a medium tart (20cm).
Bake at 180 for 15 to 20 minutes.
Delicious option for the tart/tert/cake: when it comes out of the oven you take a fork and puncture it on top as much as you like, you take the pineapple juice (from the drained pineapple crush) and you poor a little over the tart/tert/cake.
It’s like a better version of malvapudding. Eat it while its still warm (with a spoon) Mmmmmm
Source and photo: Tamara La Marca
