Pineapple Carrot Island Muffins (Print Version)

# Ingredients:

→ Dry Mix

01 - 1 1/2 cups regular flour
02 - 1 cup white sugar
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon cinnamon powder
06 - 1/4 teaspoon nutmeg powder

→ Wet Mix

07 - 2 big eggs
08 - 1/2 cup cooking oil
09 - 1 teaspoon vanilla flavor

→ Add-ins

10 - 1 cup finely shredded carrots
11 - 1/2 cup drained crushed pineapple
12 - 1/2 cup broken walnuts (if you want)
13 - 1/2 cup flaked coconut (if you want)

→ Cheese Topping

14 - 225g soft cream cheese
15 - 1/2 cup icing sugar
16 - 1 teaspoon vanilla flavor
17 - Fresh pineapple bits for topping

# Instructions:

01 - Warm up your oven to 175°C (350°F). Put paper cups into a 12-hole muffin pan.
02 - Grab a big bowl and mix flour, sugar, baking soda, salt, cinnamon, and nutmeg together till they're all combined.
03 - In another bowl, whip eggs, oil, and vanilla till they're nice and smooth.
04 - Slowly pour wet stuff into dry stuff, stirring just enough to mix them. Don't stir too much.
05 - Carefully stir in your carrots, drained pineapple, walnuts, and coconut so they're spread out evenly.
06 - Share the batter among all your paper cups, filling each about 3/4 of the way.
07 - Let them bake for 20-25 minutes until you can stick a toothpick in and it comes out clean. Cool them on a wire rack completely.
08 - Beat your soft cream cheese, icing sugar, and vanilla for about 2-3 minutes till it's silky and fluffy.
09 - When your muffins are totally cool, spread or squeeze the cheese mix on top of each one.
10 - Put a little chunk of fresh pineapple on each muffin before you serve them.

# Notes:

01 - You can keep these muffins in the fridge in a sealed container for up to 3 days.
02 - They taste better if you let cold muffins warm up before eating them.

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