Carrot and Pineapple muffins

Name: Carrot and Pineapple muffins Recipe
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Yield: 24
Ingredients: 2.25 c spelt flour; 1.25 c sugar (can also try honey); 1.5 tsp baking powder; 1.5 tsp baking soda; 1.5 tsp cinnamon; .75 tsp salt; 1 c canola oil; 3 eggs; 1.5 c shredded carrots; .5 can crushed pineapple drained; 1.5 tsp vanilla extract

(1)

Minutes to Prepare: 15
Minutes to Cook: 23

Number of Servings: 24

Ingredients

2.25 c spelt flour1.25 c sugar (can also try honey)1.5 tsp baking powder1.5 tsp baking soda1.5 tsp cinnamon.75 tsp salt1 c canola oil3 eggs1.5 c shredded carrots.5 can crushed pineapple, drained1.5 tsp vanilla extract

Directions

1. Combine dry ingredients. Make a well in center and pour in oil, eggs, carrots, pineapple and vanilla. Mix until smooth

2. Fill muffin cups (1/4 cup in each cup)

3. Bake 20-25 minutes or until toothpick comes out clean.

Number of Servings: 24

Recipe submitted by SparkPeople user SLEEPYDWARF.

Servings Per Recipe: 24

Nutritional Info Amount Per Serving

Calories: 168.6
Total Fat: 9.2 g
Cholesterol: 0.0 mg
Sodium: 185.8 mg
Total Carbs: 21.3 g
Dietary Fiber: 1.9 g
Protein: 1.6 g

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Member Reviews

RODENTMAMA
OMGoodness I just tried these using another recipe and trading spelt flour and they turned out SO good. I used half the oil though and strained babyfood prunes for the other half of the oil. They didn't rise much and I was disappointed looking at them but wow, the flavour and texture are amazing! - 10/4/08