Carrot pineapple muffins for a sunny sunday

It all started two weeks ago at our office's xmas dinner.  My workmate Rich, an intrepid baker, received a muffin tin and festive muffin cases from his secret santa.

 I told him about my muffin bible and how i worked my way through the book cover to cover and back again, making my daily batch of 'muffin of the day' at the cafe where i worked in Aberdeen.  I've never had a bad batch from the recipes in this book. Ever.

 So anyways, i took the book out last weekend and made a batch of the apple spice muffins.   This weekend it's 18 and sunny and in a more tropical spirit i decided to do the Carrot Pineapple variation.

Carrot Pineapple Muffins
Makes 12 normal sized muffins

200g (about 2 medium sized) finely grated carrots
120g well-drained crushed pineapple, or 4 slices chopped
255g plain flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 egg
110g white or soft brown sugar
120ml milk or water
85g melted butter
Optional add-ins: raisins, sultanas, walnuts, desicated coconut

1. Grease muffin tin cups.  Preheat oven to 190C.
2. Prepare the carrot and pineapple and set aside.
3. In a large bowl, sift together the flour, baking soda, baking powder, salt and cinnamon.
4. In a medium bowl, beat the egg with a fork.  Stir in the carrot and pineapple, sugar, milk and melted butter.
5. Add the wet ingredients to the dry.  Stir only enough to combine the ingredients.  If using add-ins add before the final few stirs.  The mixture will be lumpy.
6. Spoon the batter into the muffin tins and bake for 20-25 minutes.  Remove from the oven and let rest in the tin for 5 minutes before turning out onto a cake rack.
7. Best enjoyed sitting on a sunny patio on a sunday morning.