PREPARATION TIME 10 MINUTES COOKING TIME 15 MINUTES MAKES 24

1/2 cup (50g) plain flour
1/2 cup (75g) self-raising flour
1/2 teaspoon bicarbonate of soda
1/2 cup (55g) caster sugar
1/2 teaspoon ground cinnamon
225g can crushed pineapple, drained
2/3 cup (160gl firmly packed finely grated carrot
1/3 cup (80ml| vegetable oil
1 egg, beaten lightly

CREAM CHEESE ICING

125g cream cheese, softened
1 tablespoon icing sugar mixture
1 teaspoon lemon juice
2 teaspoons milk

1 Preheat oven to moderate. Grease two 12-hole (1 tablespoon/20ml) mini muffin pans.

2 Sift flours, soda, sugar and cinnamon into medium bowl. Add pineapple and carrot;stir in combined oil and egg (do not over-mix).

3 Divide mixture among prepared holes. Bake, uncovered, in moderate oven about 15 minutes. Stand muffins in pans 5 minutes; turn onto wire rack to cool.

4 Meanwhile, combine ingredients for cream cheese icing in small bowl. Spread cooled muffins with icing.