W&N News



While you don’t need Easter as an excuse, this recipe is to perfect seasonal treat to indulge in. Created by the lovely local, Prue Mynard; her range of recipes are designed for busy working families that are looking to give their family some balanced options.

If you try this out, let us know by sending us a photo of the muffins or tagging us in them on our Instagram or Facebook.


¾ cup plain flour
¾ cup wholemeal flour
½ cup brown sugar
80g raisins, chopped
1/3 cup shredded coconut
1/3 cup pumpkin seeds
1/3 cup walnuts, chopped, or slivered almonds
1 tsp baking powder
1½ tsp baking soda
2 tsp ground cinnamon
½ tsp ground nutmeg
1 tsp mixed spice
½ tsp ground ginger
½ tsp salt
2 eggs
½ cup olive oil
1 tsp vanilla extract
½ cup Greek style yoghurt
2/3 cup crushed pineapple
1 large carrot, grated
Icing Ingredients:
250g cream cheese
100g butter
1 cup icing sugar
2 tbs maple syrup
1. Preheat the oven to 190C and prepare muffin tin or 24cm springform tin.
2. Place dry ingredients into a bowl and mix to combine. Add the eggs, oil, vanilla, yoghurt and pineapple and mix well to combine.
3. Fold in the grated carrot and mix well.
4. Scoop mixture into muffin tins or pour into prepared cake tin. Place into the oven and bake for ~45 minutes for the cake and ~15-20 minutes for the muffins. A skewer should come out clean when inserted.
5. Remove from oven and allow to cool.
6. Prepare the icing by creaming butter and cream cheese together in a stand mixer until smooth. Add the icing sugar and maple syrup and mix until combine. Spread onto the cake or muffins and enjoy!
Prue Mynard is a local dietician with inspiring recipes to feed your family. For recipes and more,visit her website here!
prue mynard,  woman cutting bread on chopping board in an outdoor kitchen

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