• 1 tsp baking powder
• ¾ tsp bicarbonate of soda
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• ½ tsp salt
• 175 ml vegetable oil
• 75 g brown sugar
• 3 tbsp water
• 225 g canned crushed pineapple drained
• 100 g raisins or craisins (optional)

• 200 g Loprofin Baking Mix
• 2 tsp Loprofin Egg White Replacer

1. Preheat the oven to 180°C.
2. Line a 12 hole muffin tray with paper muffin cases (or 24 mini muffin cases).
3. Sift together Loprofin Baking Mix, baking powder, bicarbonate of soda, cinnamon, ginger, Loprofin egg white replacer and salt. Mix well.
4. In a separate bowl mix the oil, sugar and water. Add the oil sugar water mixture to the flour mixture. Stir until combined. Add the grated carrot, crushed pineapple and mix well. Add craisins or raisins.
5. Pour the batter into the paper cases and bake for about 25 mins or until golden.
6. Cool on a wire rack.

Tip: Warm in the microwave for 10 seconds to refresh and enjoy with warm with butter. These Muffins also freeze well!

#Everybody’s low protein diet is different. Always check with your dietitian regarding suitability of particular ingredients in recipes.