Carrot and Pineapple Breakfast Muffins or Carrot Cake

This is a relative of the Morning Glory Muffin, its lower sugar cousin.

Ingredients:
1/2 a cup of Splenda and 1/4 of a cup of sugar - or 3/4 of a cup of sugar.
1 cup of wholewheat flour
1 cup of plain flour
2 teaspoons cinnamon
2 teaspoons of baking powder
1 teaspoon of baking soda
A pinch of salt
1/2 a cup of shredded coconut
3/4 of a cup of raisins, make sure they are not in clumps
1 cup of drained crushed pineapple { unsweetened for less sugar }
2 cups of grated carrots
1/2 a cup of coarsely chopped walnuts
3 eggs
1 cup of vegetable or canola oil or similar
1 teaspoon vanilla essence.
Sunflower seeds to sprinkle.

Heat oven to 350F or 180C.
Spray 12 muffin pan tray with Spray and Cook or a little oil or butter.

1. Put sugars, sifted flours {tip in the bran too} baking powder, soda, salt and cinnamon into a large bowl

Add the coconut, raisins, pineapple, carrots and nuts - stir to mix

 2. In a separate bowl, beat the eggs, oil and vanilla
 3. Add this to the large bowl, quickly mix with a knife until all just dampened.
 4. Spoon mix into muffin tray to  the top of each compartment. Sprinkle with sunflower seeds.
 5. Bake for 35 minutes or until a toothpick comes out cleanly.
 6. Dust with icing sugar when cool, if you can wait that long.

Great for breakfast on the run or with a cup of tea or coffee. These freeze well.

 You can also make this mixture into a delicious cake.
Ring tin on fan bake 150 for 35-40 minutes. Test by pressing  lightly.  If it springs back it is cooked. Ice with cream cheese icing   or an orange glace icing as below. Moist. Healthy.