breakfast sunshine muffins

Breakfast Sunshine Muffins

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karen dunn


moist muffins. wonderful for breakfast.


★★★★★ 1 vote

25 Min


  • 2
  • 2/3 c
    crisco oil
  • 1/2 c
    drained crushed pineapple
  • 1 c
    finely shredded carrots
  • 2/3 c
  • 1 1/2 c
  • 1 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1 tsp
  • 1/4 tsp
  • 1/2 c
  • 1/2 c
    currants or raisins
  • 1/2 c
    chopped nuts

How to Make breakfast sunshine muffins


  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.
  2. Bake for 25 minutes. Serve warm. Freezes well.

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About breakfast sunshine muffins

Course/Dish: Muffins

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