½ cup vegetable oil (125 ml)]
3 eggs, beaten lightly
1 ½ cups SR flour
¾ cup caster sugar
½ tsp ground cinnamon
2 cups firmly packed grated carrot
¾ cup drained crushed pineapple (160g)
Preheat oven to 180
Line 12 cupcake pans
Combine oil, eggs, flour, sugar and cinnamon, Stir until
combined. Stir in carrot and pineapple. Put in cup cakes and cook for 30-40 min
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