| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 10 minutes |
| Serves | Makes 12 |
| Cuisine | British |
| Special Occasion | Easter |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 129 |
| Fat | 7.4g |
| Saturates | 5.6g |
| Protein | 3.7g |
| Carbs | 13.2g |
| Sugars | 6.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTo make the icing, place the chilled labneh in a bowl. Zest and juice one lemon. Add the icing sugar, zest and juice to the labneh and stir until smooth.
Preheat the oven to 180°C, gas mark 4.
To make the baby muffins, finely grate the carrots (no need to peel). Drain the tinned pineapple and place in a sieve. Using a spoon or your hands, press out as much liquid as possible. Set aside. Combine the egg, melted coconut oil and honey in a bowl. Add in the carrot and pineapple along with the flour and spice. Stir to combine.
Lightly grease a mini muffin tin and divide the mixture between the muffin holes.
Bake for 8-10 minutes or until a skewer inserted comes out clean. Remove from the oven and place on a rack to cool completely.
Spread the labneh icing over the muffins.
Zest the other lemon.
Sprinkle the zest and icing sugar over the muffins and serve.
