carrot & pineapple muffins

Name: Carrot & Pineapple Muffins
Prep time: 10 min
Cook time: 25 min
Yield: 12
Ingredients: 2 - eggs; 3/4 cup(s) vegetable oil; 1 cup(s) sugar; 1 tablespoon(s) vanilla extract; 1 cup(s) flour; 1/2 teaspoon(s) baking soda; 1/2 teaspoon(s) salt; 1 teaspoon(s) baking powder; 1/4 teaspoon(s) cinnamon; 1 cup(s) carrots, grated; 1/4 cup(s) crushed pineapple & juice; 1/4 cup(s) walnuts, chopped

(2 RATINGS)

82 Pinches

Kathleen Drury

Rockland, ON

Updated on Mar 25, 2012

My kids just love these muffins! I usually have to do a double batch!! You can also do this recipe up as a cake instead of muffins! ENJOY!

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prep time 10 Min

cook time 25 Min

method ---

yield 12 serving(s)

Ingredients

2 - eggs
3/4 cup vegetable oil
1 cup sugar
1 tablespoon vanilla extract
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon cinnamon
1 cup carrots, grated
1/4 cup crushed pineapple & juice
1/4 cup walnuts, chopped

How To Make carrot & pineapple muffins

Step 1

Preheat oven to 350F

Step 2

In a large bowl; mix eggs, oil, sugar and vanilla together.
Step 3

In another bowl; blend together flour, baking soda, salt, baking powder and cinnamon.
Step 4

Add to egg mixture. Gently stir in carrots and pineapple until just blended.
Step 5

Fill prepared muffin cups 2/3 full. Bake in preheated 350F oven for 20-25 minutes, or until toothpick inserted in center comes out clean!
Step 6

Let cool 2 minutes in pan, then turn out onto cooling racks. Let cool completely and store in air tight container. ENJOY!
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