Pineapple and Blueberry Muffins

Makes 9

1 x 425g tin pineapple rings in juice (I used Woolworths brand)

80g finely grated carrot

¼ cup vegetable oil

¼ cup brown sugar

1¼ cups self raising flour (can use half wholemeal self raising)

1 scant teaspoon bicarbonate of soda

2 to 3 teaspoons finely grated orange rind

½ teaspoon vanilla essence (optional)

½ teaspoon ground cinnamon

1 cup blueberries (fresh or frozen) + ½ cup extra.

Method

Heat oven to 170 degrees C (fan forced).  Line muffin pans with muffin papers.

Place the pineapple rings (minus juice) in the bowl of a food processor and pulse until finely chopped.

Transfer to a mixing bowl.  Add the carrot, oil, brown sugar, flour, bicarbonate of soda, orange rind, vanilla (if using) and cinnamon.  Whisk until well combined.

Fold in the cup of blueberries, then spoon the mixture into the prepared muffin pans.  Top with the remaining blueberries.

Bake for 15 to 20 minutes until cooked through.