Carrot, Pineapple and Raisin Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 ½ cups all-purpose flour1 cup sugar1 tsp baking powder1 tsp baking soda1 tsp cinnamon½ cup raisins (optional)½ tsp salt2/3 cup Canola (or similar) oil2 eggs1 cup finely grated raw carrot½ cup canned crushed pineapple with juice (manually-crushed fresh pineapple works too)1 tsp vanilla extract
Sift together all dry ingredients, including raisins, but excluding sugar.
Mix together oil and sugar, then add eggs one at a time and mix well between each addition. Add carrots, pineapple and vanilla. Combine wet and dry ingredients.
Bake 325°F (~163°C) for approx 30 mins. Test with a knife; if it comes out clean, i.e. no dough on knife, it’s done.
Serving Size: makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user POPINJAY.
Mix together oil and sugar, then add eggs one at a time and mix well between each addition. Add carrots, pineapple and vanilla. Combine wet and dry ingredients.
Bake 325°F (~163°C) for approx 30 mins. Test with a knife; if it comes out clean, i.e. no dough on knife, it’s done.
Serving Size: makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user POPINJAY.
Nutritional Info Amount Per Serving
- Calories: 271.2
- Total Fat: 13.0 g
- Cholesterol: 30.9 mg
- Sodium: 156.9 mg
- Total Carbs: 36.7 g
- Dietary Fiber: 1.1 g
- Protein: 3.0 g
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