Best Carrot Pineapple Muffins Recipes

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GOOD MORNING SUNSHINE MUFFINS (HEARTY CARROT MUFFINS WITH COCONUT AND PINEAPPLE)



Good Morning Sunshine Muffins (Hearty Carrot Muffins with Coconut and Pineapple) image

With sunny bits of carrot, coconut, and pineapple, these super-moist, super happy muffins are another reason to smile on even the dreariest of days. The list of ingredients is a little long, I know - but these muffins are worth it. I promise.

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 17

1 cup all-purpose flour
1 cup whole-wheat flour (or substitute another cup of all-purpose flour)
1 cup rolled oats
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 cup whole milk (can sub unsweetened almond milk or soy milk)
3/4 cup applesauce
3/4 cup packed brown sugar (use 1/2 cup if you prefer a less-sweet muffin)
1/3 cup vegetable oil (can sub melted coconut oil)
1 egg
2 teaspoons pure vanilla extract
1 1/2 cups carrot (grated (about 3 medium carrots))
1/2 cup + 2 tablespoons sweetened flaked coconut
1 cup fresh pineapple

Steps:

  • Preheat oven to 375 degrees Fahrenheit. Grease or place cupcake wrappers in a standard-size, 12-cup muffin pan.
  • In a large bowl, whisk together the flours, oats, baking powder, baking soda, salt, cinnamon, and ginger.
  • In a medium bowl, whisk together the milk, applesauce, brown sugar, vegetable oil, egg, and vanilla extract.
  • Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated. Gently stir in the carrots, 1/2 cup coconut, and pineapple.
  • Use a cookie scoop to divide the mixture between the muffin cups. Cups should be filled to the top.
  • Sprinkle tops evenly with remaining 2 tablespoons coconut.
  • Bake for 20 - 25 minutes or until muffin tops spring back when poked and a toothpick inserted into the center comes out clean.
  • Allow to cool for 5 - 10 minutes before removing from the muffin tin. Serve plain or with butter, if desired.
  • Store in an airtight container at room temperature for 2 - 3 days, or freeze.

CARROT PINEAPPLE MUFFINS



Carrot Pineapple Muffins image

Make and share this Carrot Pineapple Muffins recipe from Food.com.

Provided by cuisinebymae

Categories     Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 11

1 cup sugar
2/3 cup vegetable oil or 2/3 cup canola oil
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup grated carrot
1 cup drained crushed pineapple

Steps:

  • Stir together sugar and oil.
  • Stir in the eggs until well combined.
  • Stir in vanilla.
  • In a separate bowl, combine flour, baking powder, baking soda, cinnamon and salt.
  • Stir into sugar mixture just until combined.
  • Stir in carrots and pineapple just until combined.
  • Spoon into greased muffin tin, filling to top.
  • Bake in a preheated 375F oven for 20 minutes or until done.
  • Cool in pan for 5-10 minutes, then remove to a rack to finish cooling.

PINEAPPLE CARROT RAISIN MUFFINS



Pineapple Carrot Raisin Muffins image

My father got muffins from a tenant of his (who happens to be a chef). My mom made my dad ask the chef if he would write down the recipe for her Then, My mom asked if I would make it, and I agreed with a sort of "ehhh, pineapple??" attitude. haha. Well, it's delicious! It's light and sweet. and I baked mine until they sort of got crsip around the edges (crunchy muffin tops are lovely in my opinion). The original recipe calls for walnuts, but I personally use chopped almonds instead.

Provided by plum pie

Categories     Quick Breads

Time 45m

Yield 12 muffins

Number Of Ingredients 12

2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 cup shredded carrot
1/2 cup raisins
1/2 cup chopped walnuts
1 (8 ounce) can crushed pineapple
2 eggs
1/2 cup butter (melted)
1 teaspoon vanilla

Steps:

  • Preheat oven to 375 degrees.
  • In large bowl combine dry ingredients: Flour, Sugar, Baking Powder, ground cinnamon and ground ginger.
  • Stir in carrots, raisins and nuts.
  • In a seperate bowl, combine wet ingredients: undrained pineapple, eggs, butter and vanilla.
  • Stir into dry ingredients until just blended.
  • DO NOT OVERBLEND, please. (: (it's for your own good, really).
  • Spoon into greased 2 1/2 inch muffin cups.
  • Bake in 375 degree oven for 20-25 minutes, or until toothpick inserted into center is clean when removed.
  • Remove from pan and cool on wire rack.

DAIRY-FREE PINEAPPLE-CARROT MUFFINS



Dairy-Free Pineapple-Carrot Muffins image

Previously frozen pineapple is combined with carrots to make these light and airy muffins. These are great for a grab-and-go morning snack. Water replaces the traditional milk to keep this dairy free.

Provided by Bren

Time 1h5m

Yield 9

Number Of Ingredients 13

1 cup frozen pineapple chunks
4 tablespoons vegan butter (such as Earth Balance®)
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup water
¼ cup white sugar
¼ cup light brown sugar
1 large egg
1 medium lemon, zested
½ teaspoon vanilla extract
1 cup grated carrot

Steps:

  • Thaw pineapple chunks, then chop finely. Place in a fine mesh strainer over a bowl and press out as much juice as possible with the back of a spoon. Set aside while you prepare the batter.
  • Heat vegan butter in the microwave in 30-second intervals until melted. Allow to cool.
  • Preheat the oven to 375 degrees F (190 degrees C). Lightly grease or line 9 cups of a standard muffin tin.
  • Place flour into a large measuring cup. Add baking powder, baking soda, and salt; stir with a fork.
  • Whisk water, sugars, and egg together in a large bowl. Stir in cooled melted butter, lemon zest, and vanilla. Add dry ingredients and mix until blended. Stir in carrots and pineapple until blended; batter will be very thick. Divide between the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Remove from the oven and cool in the pan for 5 minutes before removing to a rack to cool completely.

Nutrition Facts : Calories 222.2 calories, Carbohydrate 39.5 g, Cholesterol 20.7 mg, Fat 5.8 g, Fiber 1.9 g, Protein 3.9 g, SaturatedFat 1.6 g, Sodium 276 mg, Sugar 15.9 g

PINEAPPLE AND CARROT SURPRISE MUFFINS



Pineapple and Carrot Surprise Muffins image

Enjoy these delicious homemade muffins made with carrot and pineapple - ready in an hour. Perfect to be served at any time of the day!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h

Yield 12

Number Of Ingredients 13

2 cups Gold Medal™ all-purpose flour
3/4 cup packed brown sugar
1 teaspoon pumpkin pie spice
1/2 cup butter or margarine, melted
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, beaten
1 cup shredded carrots (about 1 1/2 medium)
1 can (8 oz) crushed pineapple in juice, undrained
1 package (3 oz) cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla

Steps:

  • Heat oven to 400°F. Line 12 regular-size muffin cups with paper baking cups (or spray cups with cooking spray or grease with shortening). In large bowl, stir flour, brown sugar, pumpkin pie spice and melted butter with spoon until mixture looks like coarse crumbs. Reserve 1/2 cup mixture for topping.
  • Stir baking powder, baking soda, salt, eggs, carrots and pineapple into remaining crumb mixture just until moistened; set aside.
  • In small bowl, beat cream cheese, granulated sugar and vanilla with electric mixer on medium speed until well blended.
  • Fill muffin cups 2/3 full with batter. Make indentation in top of each muffin, using back of spoon. Drop about 1 teaspoon cream cheese mixture into each indentation. Sprinkle reserved crumb mixture over batter and filling.
  • Bake 20 to 30 minutes or until golden brown and edges spring back when touched lightly. Cool muffins in pan 5 minutes; remove from pan to cooling rack. Serve warm or cooled. Store covered in refrigerator.

Nutrition Facts : Calories 270, Carbohydrate 38 g, Cholesterol 65 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Muffin, Sodium 340 mg, Sugar 21 g, TransFat 1/2 g

CARROT PULP AND PINEAPPLE MUFFINS



Carrot Pulp and Pineapple Muffins image

Don't throw away the carrot pulp after you juice those organic carrots! This is a great use for that pulp that many people throw away. Make this recipe or print it and give it to a friend along with your leftover pulp. Tasty!

Provided by suzipen

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 1h15m

Yield 28

Number Of Ingredients 16

2 cups raw sugar
2 cups all-purpose flour
2 cups white whole wheat flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
2 teaspoons baking powder (such as Rumford®)
1 teaspoon ground cloves
4 cups carrot pulp from juiced carrots
1 cup chopped dates
1 cup shredded coconut
¾ cup chopped walnuts
1 (20 ounce) can crushed pineapple
6 eggs
1 cup extra-virgin coconut oil, melted
1 cup grapeseed oil
½ cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper liners.
  • Mix sugar, all-purpose flour, white whole wheat flour, cinnamon, baking soda, baking powder, and cloves in a very large bowl. Stir in carrot pulp, dates, shredded coconut, and walnuts.
  • Whisk crushed pineapple, eggs, coconut oil, grapeseed oil, and milk together in a separate bowl. Fold into the sugar mixture until batter is well blended.
  • Divide batter evenly among muffin tins, filling each cup almost to the top.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.

Nutrition Facts : Calories 339.7 calories, Carbohydrate 39.1 g, Cholesterol 40.2 mg, Fat 19.8 g, Fiber 3.1 g, Protein 4.5 g, SaturatedFat 8.8 g, Sodium 166.1 mg, Sugar 22.4 g

CARROT MUFFINS WITH RAISINS AND DRIED PINEAPPLE



Carrot Muffins With Raisins and Dried Pineapple image

Now you can have carrot cake in a muffin! To make these even more like carrot cake, use your favourite cream cheese icing to take them over the top! You can even make them into tropical carrot cake muffins with a few substitutions. This recipe is adapted from "Scones, Muffins and Tea Cakes".

Provided by Dragoness

Categories     Quick Breads

Time 45m

Yield 18 muffins

Number Of Ingredients 14

3 eggs
3/4 cup buttermilk
3/4 cup oil or 3/4 cup canola oil (good)
1 cup honey
1 teaspoon vanilla
3 cups grated carrots
1 cup dried currants or 1 cup dried papaya
1/2 cup chopped pecans
3/4 cup dried mango or 3/4 cup dried papaya
1 cup whole wheat flour
1 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon or 2 teaspoons nutmeg (can be omitted if going the tropical route)
1/2 teaspoon salt

Steps:

  • Preheat the oven to 375°F.
  • Grease 18 muffin cups, set aside.
  • In a large bowl, beat the eggs.
  • Add buttermilk, oil, honey and vanilla and mix together until well blended.
  • With a wooden spoon, stir in the carrots, raisins, pecans and pinepple.
  • In a small bowl, mix together the flours, baking soda, cinnamon and salt.
  • Gently fold the dry ingredients into the carrot mixture and mix until just blended (don't overmix).
  • Spoon the batter into the muffin cups, filling to the top.
  • Bake for 25 minutes, or until the muffins spring back when lightly pressed.
  • Let cool for five minutes in the tins, then transfer to a cooling rack.

Nutrition Facts : Calories 269.3, Fat 12.5, SaturatedFat 1.7, Cholesterol 31.4, Sodium 243.7, Carbohydrate 37.9, Fiber 2.4, Sugar 22, Protein 4.1

PINEAPPLE UPSIDE-DOWN CARROT MUFFINS



Pineapple Upside-Down Carrot Muffins image

Surprise! These delicious muffins have the flavor of carrot cake with pineapple upside down cake tops.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 12

Number Of Ingredients 17

1/4 cup packed brown sugar
2 tablespoons chopped walnuts or pecans
1 can (8 ounces) pineapple slice, drained
1 cup Gold Medal™ whole wheat flour
1 cup Gold Medal™ all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 egg white
3/4 cup packed brown sugar
2 tablespoons vegetable oil
1 teaspoon vanilla
1 can (8 ounces) crushed pineapple, undrained
1 cup finely grated carrot (1 large)
3/4 cup raisins

Steps:

  • Heat oven to 400°F. Spray 12 muffin cups, 2 3/4x1 3/8 inches, with cooking spray.
  • Pat 1 teaspoon brown sugar in bottom of each muffin cup. Divide nuts evenly among muffin cups. Stack pineapple slices; cut stack into 6 wedges (24 pieces). Place 2 pineapple pieces in each muffin cup.
  • Stir together flours, cinnamon, baking powder, baking soda and salt in medium bowl. Mix egg, egg white, 3/4 cup brown sugar, the oil and vanilla in large bowl, using fork or wire whisk. Stir in crushed pineapple. Stir in flour mixture, carrot and raisins, using spoon, just until moistened. Divide batter evenly among muffin cups.
  • Bake 20 to 25 minutes or until golden brown. Loosen edges immediately; turn muffins out onto cookie sheet. Cool 10 minutes before serving.

Nutrition Facts : Calories 215, Carbohydrate 48 g, Cholesterol 150 mg, Fiber 3 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 210 mg

CARROT APPLESAUCE PINEAPPLE MUFFINS



Carrot Applesauce Pineapple Muffins image

A Delicious and healthy treat. My 2 young sons love these with a little drizzle of vanilla frosting. I think they are delicious plain with a nice cup of hot green tea!

Provided by HollyMoon

Categories     Breakfast

Time 35m

Yield 24 Muffins, 24 serving(s)

Number Of Ingredients 13

3 cups flour
2 cups Splenda granular
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt (optional)
2 teaspoons cinnamon
2 cups coarsely shredded carrots
1 (8 ounce) can crushed pineapple in juice
1/2 cup applesauce
2 large eggs
1 egg white
1/2 cup canola oil
2 teaspoons vanilla extract

Steps:

  • Heat the oven to 350. Drain the pineapple and save the juice in a seperate bowl. Shred carrots in the food processor and set aside. In a large bowl whisk together the flour, Splenda, baking soda, baking powder, salt, and cinnamon. Make a well in the center of the mixture and pour in the pineapple juice, 2 eggs, egg white, oil, and vanilla extract. Beat at medium speed until blended - about 90 seconds. With a spoon, stir in the crushed pineappe, shredded carrots and applesauce. Next spoon the mixture into baking cups set in muffin tins. Bake until a toothpick comes out clean, about 25 minutes. Remove from oven and remove from tins. Set on wire racks to cool. Serve warm! Serves 24.
  • Tip: for nice muffin tops, fill baking cups to almost the top.

PINEAPPLE CARROT MUFFINS



Pineapple Carrot Muffins image

Make and share this Pineapple Carrot Muffins recipe from Food.com.

Provided by CookingMonster

Categories     Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 11

1 cup sugar
2/3 cup oil
2 eggs
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon vanilla
1 cup carrot, grated
1 cup crushed pineapple

Steps:

  • Mix in order given and bake at 350 degrees for 20-25 minutes.
  • You can use paper lined muffin cups, if you wish.

HEALTH NUT PINEAPPLE-CARROT MUFFINS



HEALTH NUT PINEAPPLE-CARROT MUFFINS image

Categories     Cake     Vegetable     Bake     High Fiber

Yield 20

Number Of Ingredients 12

1 1/2 cups granulated sugar,
one 15 1/4 oz. can of crushed pineapple (in its own juice),
3 large eggs,
1 tsp. vanilla extract,
2 cups whole wheat flour,
2 tsp. ground cinnamon,
2 tsp. baking soda,
1 tsp. kosher salt,
1 pound carrots (peeled and grated),
1 cup raisins,
1 cup walnuts (chopped),
2 tablespoons whole wheat flour

Steps:

  • Preheat oven to 400 degrees. Line muffin pan w/ paper liners. Beat the sugar, eggs, and pineapple together at medium speed with an electric mixer until well combined. Add the vanilla and mix until combined. In a separate bowl, whisk together 2 cups flour, cinnamon, baking soda and salt. Add the dry ingredients to the wet ingredients. In another bowl, toss the carrots, raisins and walnuts with 2 tablespoons flour. Using a spatula, combine carrot, raisin and nut mixture with the batter. Scoop the batter into the paper liners using a medium sized ice cream scooper. Bake at 400 degrees for 10 minutes then reduce the heat to 350 and bake for an additional 15 minutes.

GLUTEN FREE PINEAPPLE CARROT MUFFINS



Gluten Free Pineapple Carrot Muffins image

Make and share this Gluten Free Pineapple Carrot Muffins recipe from Food.com.

Provided by Chef 616082

Categories     Quick Breads

Time 45m

Yield 12 small muffins

Number Of Ingredients 17

1 cup brown rice flour
1/2 cup gluten-free oats, ground or 1/2 cup sorghum
1/4 cup flax seed, ground
1/2 cup arrowroot or 1/2 cup other starch
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon guar gum
1 ounce chia seeds, ground (two tablespoons)
2 teaspoons apple pie spice (or 1 teaspoon cinnamon, 1/2 teaspoon each of nutmeg & cloves and a pinch of ginger)
1/2 teaspoon celtic sea salt
1/2 cup granulated sugar
1/4 cup light brown sugar
1/2 cup coconut oil or 1/2 cup vegetable oil
1 teaspoon vanilla
2 eggs, room temperature
1 1/2 cups carrots, grated finely
1 cup crushed pineapple, drained

Steps:

  • In a large bowl whisk together the brown rice flour, ground oats, arrowroot, baking powder and soda, guar gum, ground chia, spice and salt.
  • In a medium bowl beat the eggs, add the sugars, oil and vanilla, mix well.
  • Add the wet ingredients to the dry, mixing well.
  • Fold in the carrots and pineapple.
  • Let sit for 30 minutes to allow the gum time to work.
  • Bake in a 375 degree oven for 15 to 25 minutes.

Nutrition Facts : Calories 257.2, Fat 12.5, SaturatedFat 8.4, Cholesterol 31, Sodium 259.2, Carbohydrate 34.6, Fiber 3.2, Sugar 16.8, Protein 3.3

PINEAPPLE CARROT RAISIN MUFFINS



Pineapple Carrot Raisin Muffins image

Number Of Ingredients 13

1 cup whole wheat flour
3/4 cup all-purpose flour
1/4 cup firmly packed brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cardamom (optional)
1 1/2 cups All-Bran® Original or All-Bran® Bran Buds®
1 (8-ounce) can unsweetened crushed pineapple, undrained
1/2 cup unsweetened orange juice
2 egg whites
1/4 cup vegetable oil
3/4 cup shredded carrot
1/3 cup raisins

Steps:

  • 1. Stir together flours, sugar, baking powder, salt and cardamom. Set aside.2. In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal, pineapple including juice and orange juice. Let stand about 2 minutes or until cereal softens. Add egg whites and oil. Beat well. Stir in carrots and raisins. Add flour mixture, stirring only until combined. Portion batter evenly into twelve 2 1/2-inch muffin pan cups lightly coated with cooking spray.3. Bake at 400°F about 25 minutes or until lightly browned. Serve warm.

Nutrition Facts : Nutritional Facts Serves

CARROT AND PINEAPPLE MUFFINS



Carrot and Pineapple Muffins image

Lovely, easy and moist

Provided by ctimson

Time 30m

Yield Makes Muffins

Number Of Ingredients 0

Steps:

  • 1. Preheat the oven to 180C/350F/Gas 4.
  • 2. Sift together the flours, baking powder, bicarbonate of soda, cinnamon and salt and mix well. Beat the oil, sugar and eggs until well blended. Add the grated carrots, crushed pineapple and raisins. Gradually add the flour mixture, beating just enough to combine all the ingredients.
  • 3. Pour the batter into muffin trays lined with paper cases and bake for 25 minutes. Cool on a wire rack.

CARROT PINEAPPLE MUFFINS



Carrot Pineapple Muffins image

Even if you're not a fan of pineapple, you'll like these muffins. Pineapple and applesauce make carrots sweet and delicious, but you won't be able to taste the pineapple at all! The barley flour lends nutrients and texture to the muffins, but you can use another cup of all-purpose flour if you don't have any.

Provided by FoodWorks

Categories     Healthy

Time 35m

Yield 12 large muffins, 12 serving(s)

Number Of Ingredients 13

1 cup all-purpose flour
1 cup whole wheat flour or 1 cup barley flour
3/4 cup brown sugar, packed
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 -1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg (optional)
2 eggs
1 tablespoon canola oil
3/4 cup applesauce
0.5 (398 ml) can crushed pineapple in juice
1 cup packed grated carrot (approximately 3 carrots)

Steps:

  • Preheat oven to 400*.
  • Grate carrots until you have 1 cup.
  • Blend pineapple until smooth (optional).
  • Beat eggs in a bowl, then add oil, applesauce and pineapple.
  • Measure all dry ingredients into another bowl. Mix thoroughly. Break any chunks of brown sugar with a spoon.
  • Add carrots to dry bowl.
  • Mix both wet and dry bowls very well.
  • Add the dry ingredients to the wet. Not over-mixing this stage is important for fluffy muffins. In about ten big strokes, gently mix the wet and dry.
  • Oil muffin tins with cooking spray or butter on paper towel, or use paper liners.
  • Fill 12 large muffins or 48 mini muffins to 3/4 full.
  • Using paper towel, wipe off batter spilled on the pan. This makes muffins easier to remove later.
  • Bake for 15-20 mins for mini muffins or 25-35 mins for large ones, until a toothpick or knife inserted in the centre comes out clean and muffin tops are puffy and golden brown.
  • Remove muffins from oven, and leave to sit in the pan for 10 minutes before emptying pan by running the handle of a spoon around each muffin and gently lifting.

Nutrition Facts : Calories 174.1, Fat 2.4, SaturatedFat 0.4, Cholesterol 31, Sodium 260.1, Carbohydrate 35.9, Fiber 2.1, Sugar 16.5, Protein 3.7

CARROT PINEAPPLE MUFFINS



Carrot Pineapple Muffins image

Categories     Carrot     Bake     Bread     Breakfast

Number Of Ingredients 12

8 1/4 ounces Pineapple; Crushed, 1 Cn
1 Skim Milk
2 cups Whole Wheat Flour
1 1/3 cups Brown Sugar; Packed
1 tablespoon Baking Powder
1/2 teaspoon Salt
2 tablespoons Sugar
1/2 teaspoon Cinnamon
3/4 cup Carrots; Grated
1/3 cup Vegetable Oil
1 Egg, Beaten
1/2 teaspoon Vanilla

Steps:

  • Drain the Pineapple, reserving the juice. Add enough skim milk to the juice to make 3/4 cup of liquid, then set aside. Combine the next 7 ingredients in a large bowl, stirring until the carrots are well coated. Make a well in the center of the mixture. Combine the milk mixture, oil, egg and vanilla; then add to the dry ingredients. Stir until just moistened and no flour streaks remain. Spoon into muffin tins that have been coated with a non-stick spray, filling each cup 2/3rds full. Bake at 375 degrees F. for 20 to 25 minutes or until done. Serve warm.

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