Snowball carrot muffins recipe

Rudolph's snowball carrot muffins

Get the children to create their own Christmas magic with these fluffy muffins, perfect for Rudolph and Santa

425g can pineapple in juice

200g self-raising flour

1 tsp bicarbonate of soda

85g golden caster sugar

50g desiccated coconut

2 eggs

85g butter , melted

150g pot natural bio-yogurt

175g grated carrots

TO DECORATE

• 50g creamed coconut
• juice from pineapple can
• 100g icing sugar
• 50g desiccated coconut
• orange writing icing
• crystallised angelica

Serves 12

Preparation and cooking times

Prep 10 mins

Cook 18 mins

Freeze un-iced

1. Heat oven to 200C/fan 180C/gas 6 and line a muffin tray with 12 paper cases. Drain the pineapple, reserving the juice, then crush the flesh with a fork. Mix the dry ingredients in a large bowl. Beat the eggs, melted butter and yogurt together and pour into the bowl, along with the carrot and pineapple. Stir quickly, then spoon into muffin cases and bake for 18 mins or until risen and golden. Can be frozen at this stage for up to a month.
2. To decorate, mix the creamed coconut with 5 tbsp pineapple juice and stir in the icing sugar. Put the desiccated coconut onto a plate or tray. Peel the muffins from their cases and put on a rack. Spread the icing over until completely covered (this can get a bit messy), then roll in the coconut. Leave to dry for a few mins. Pipe a carrot on the top of each muffin using the writing icing, with strips of angelica as stalks.