Carrot, Pineapple, Fruitcake Muffins
4 eggs
500 ml white sugar
1 cup well-drained crushed pineapple
1 tsp bicarbonate
625 ml self-raising flour
Pinch of salt
1 tsp ground cinnamon
3 cups roughly grated carrot
2/3 cup of fruitcake mix
½ cup pecan nuts, chopped roughly
Cream cheese icing:
100 g butter, room temperature
200 g (375 ml) icing sugar
1 container cream cheese
1 tsp vanilla
Cream the eggs and sugar together. Add the pineapple. Sift the dry ingredients and add to the butter mixture. Stir. Lightly stir in the carrots & nuts. Bake in greased muffin pans (filled 2/3) for 15-20 minutes, or till skewer comes out clean. (make 24
muffins.)
Icing:
Cream the butter and icing sugar together. Stir in the cream cheese & vanilla – decorate the muffins. You can also add little bit of drained pineapple on top of frosting.
