Friday, March 06, 2009

Pineapple Carrot Muffins

I found a recipe for these muffins in this cookbook. The boys did everything themselves. They were really proud of them. I thought that I would share the recipe with everyone if you wanted to try them too.

Carrot and Pineapple Muffins -- Makes 12 muffins
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons of ground cinnamon
1/2 teaspoon of salt
1 cup vegetable oil
1/2 cup superfine sugar
2 eggs
1 large carrot, peeled and finely grated
one 8-ounce can crushed pineapple, semi drained
3/4 cup raisins
1/3 cup chopped pecans (optional)


Preheat the oven to 350 degrees. Line a muffin pan with paper cups.

Sift together the flours, baking powder. baking soda, cinnamon, and salt and mix well. In a seperate bowl, beat together the oil, sugar, and eggs. Add the carrot, pineapple, raisins, and pecans (if using). Gradually add the flour mixture, beating until the ingredients are just combined.

Pour the mixture into the paper cups and bake for 25 minutes. Allow the muffins to cool for a few minutes then transfer to a wire rack.


Kate in NJ said...

mmm muffins!

reprehriestless warillever said...

We'll have to try this. Not many sweet baked goods with no dairy in them.