The_Australian_Women_Weekly_Food_Issue_24_2017

SPICYCARROT&

PINEAPPLE MUFFINS

PREP + COOK TIME 40 MINUTES MAKES 6

⅓ cup (50g) plain flour

½ cup (75g) self−raising flour

½ teaspoon bicarbonate of soda

¼ cup (55g) caster sugar

½ teaspoon ground cinnamon

225g can crushed pineapple,

drained well

⅔ cup (160g) firmly packed finely

grated carrot

⅓ cup (80ml) vegetable oil

1 egg, beaten lightly

1 Preheat oven to 180°C/160°C

fan. Grease a 6−hole (⅓−cup/80ml)

standard muffin pan.

2 Sift flours, soda, sugar and cinnamon

into a medium bowl. Add pineapple,

carrot, oil and egg to bowl; stir until

ingredients come together (don’t

over−mix). Spoon the mixture equally

into muffin pan holes; smooth surfaces.

3 Put the pan in the oven and bake

for 20 minutes or until a skewer

inserted in one centre comes out

clean. Take the pan out of the oven

and leave the cakes in pan for

5 minutes before turning them

onto a wire rack to cool.

CARROT DIP

PREP + COOK TIME 40 MINUTES + COOLING

SERVES 6

5 medium carrots (600g), chopped

coarsely

1 tablespoon olive oil

1 clove garlic, crushed

½ teaspoon ground cumin

2 teaspoons lemon juice

⅓ cup (95g) greek−style natural yoghurt

1 Boil, steam or microwave the

carrot until tender; drain.

2 Heat oil in a large frying pan over

moderate heat; cook the garlic and

cumin, stirring with a wooden spoon,

for 1 minute or until you can smell

the spices. Stir in the carrot and juice.

Turn off the heat; leave carrot

mixture to cool for 10 minutes.

3 Put the carrot mixture and

yoghurt in a blender or food

processor; blend or process

until the dip is smooth. Season

to taste. Serve dip with

grissini (breadsticks),

if you like.

TOP TIPS

This recipe will also

make 24 mini muffins,

ideal for the kiddies. Use

two greased 12−hole

(1−tablespoon/20ml)

mini muffin pans and

cook for about

15 minutes.

SPICY CARROT

& PINEAPPLE MUFFINS

CARROT DIP

AWW FOOD • ISSUE TWENTY FOUR 105