PINEAPPLE CARROT RAISIN MUFFINS

PINEAPPLE CARROT RAISIN MUFFINS
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  • CourseBrunches & Bread
PINEAPPLE CARROT RAISIN MUFFINS
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
  • CourseBrunches & Bread
Ingredients
  • Mix:
  • 2 cups flour
  • ½ cup sugar
  • 2 tsp. baking powder
  • ½ tsp. cinnamon
  • 1/4 tsp. pumpkin pie spice
  • Stir in:
  • ½ cup shredded carrots
  • ½ cup raisins or craisins
  • ½ cup chopped walnuts
  • In a small bowl mix:
  • 1 - 8 ounce can crushed pineapple with juice
  • 2 eggs
  • ½ cup melted butter
  • 1 tsp. vanilla
Instructions
  1. Stir pineapple mixture into dry ingredients until just blended. Spoon into greased muffin cups and bake in a 375 degree oven for 20 to 25 minutes. Remove from pan and cool on wire rack.
Terri's Notes

-Forget the wire rack, they won’t last that long! Breakfast, with soups, for snacks, these are great!
-Do be brave and try the craisins (dried cranberries) for a tangy touch.
-Use dried cherries instead of raisins, and add 1 tsp. almond extract instead of vanilla. Trade sliced almonds for the walnuts.

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