Ingredients
15g butter
7g baking powder
1/8 tsp baking soda
Zest of one lemon
1 tsp vanilla
180g all-purpose flour
200g crushed pineapple 20g Sugarlyte
1/4 tsp cinnamon powder 50g sugarlyte
1 pc (50g) egg 190g Greek yogurt 80g oil
100g cup carrot, finely grated
Topping
200g cream, cold
15g confectioner’s sugar
Procedure
- Sift the Peotraco Confectioner's Sugar into the cream and whip up to soft peak. Set aside in the chiller.
- Prepare muffin tins by greasing or lining with muffin paper.
- Pre-heat oven to 160oC.
- Cook the pineapple in the Peotraco Sugarlyte and butter to caramelize. Drain and set aside to cool down.
- Sift the flour, baking powder, baking soda and cinnamon together. Add in the, lemon zest and Peotraco Sugarlyte and mix well.
- In another bowl whisk together the eggs, yogurt, oil and vanilla.
- Mix the wet ingredients into the dry ingredients.
- Lastly, fold in the pineapple and grated carrots.
- Distribute the batter evenly among the 12 muffin papers cups, the batter should fill each paper to almost full. Bake for 15-20 minutes, or until the muffins are golden brown and a thin knife inserted into the center comes out clean.
- When muffins have cooled down, top with whipped cream.