Carrot and pineapple muffins

1.Line a 12 x 1/3 cup capacity muffin pan with paper cases.

2.Preheat oven to 190°C (170°C fan-forced)

3.Drain pineapple pieces and reserve juice. Finely chop pineapple pieces, place in a jug with the reserved pineapple juice, beaten eggs and honey and mix well with a fork. Sift flour into a large bowl, stir in walnuts and grated carrot and make a well in the centre. Add pineapple mixture, stir with a wooden spoon until ingredients are just combined. Do not over mix.

4.Spoon mixture evenly into prepared muffin pan and bake in oven for 15-20 minutes or until muffins are light golden and cooked in the centre.