breakfast sunshine muffins

Name: breakfast sunshine muffins
Cook time: 25 min
Ingredients: 2 - eggs; 2/3 cup(s) crisco oil; 1/2 cup(s) drained crushed pineapple; 1 cup(s) finely shredded carrots; 2/3 cup(s) sugar; 1 1/2 cup(s) flour; 1 teaspoon(s) baking powder; 1 teaspoon(s) baking soda; 1 teaspoon(s) cinnamon; 1/4 teaspoon(s) salt; 1/2 cup(s) coconut; 1/2 cup(s) currants or raisins; 1/2 cup(s) chopped nuts

(1 RATING)

77 Pinches

karen dunn

wichita, KS

Updated on Aug 1, 2010

moist muffins. wonderful for breakfast.

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prep time

cook time 25 Min

method ---

yield

Ingredients

2 - eggs
2/3 cup crisco oil
1/2 cup drained crushed pineapple
1 cup finely shredded carrots
2/3 cup sugar
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup coconut
1/2 cup currants or raisins
1/2 cup chopped nuts

How To Make breakfast sunshine muffins

Step 1

Heat oven to 350 degrees. Beat eggs at high speed in a large mixing bowl, add crisco oil until well blended. Remove from mixer. With a large spoon, stir in crushed pineapple and carrots. Combine sugar, flour, baking powder, baking soda, cinnamon and salt; stir into egg-oil , pineapple, carrot mixture. Mix well and add coconut, currants (raisins), and nuts. Spoon into greased or paper-lined muffin pans.

Step 2

Bake for 25 minutes. Serve warm. Freezes well.
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