Carrot Pineapple Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Ingredients1 cup Sugar 1 cup Pure Canola Oil 1 tsp Pure Vanilla Extract 1 1/2 cups Pillsbury Best All Purpose Flour 2 tsp Double Acting Baking Powder 1 tsp Baking Soda 1 tsp Cinnamon, Ground 1/4 tsp Salt 1 cup Grated Carrots 1 cup Crushed Pineapple, Drained 2 medium eggs, beaten
Directions
Stir together the sugar and oil. Stir in eggs and vanilla until combined.
In a seperate bowl, combine flour, baking powder, baking soda, cinnamon and salt. Mix and stir into sugar mixture just until combined.
Stir in carrots and pineapple taking care not to over-mix.
Spoon into well-greased muffin tin, filling each cup to the top.
Bake in a pre-heated 375F oven for 20-22 minutes or until done.
Cool in pan for 5-10 minutes and then remove to a cooling rack.
Makes 12 large muffins.
Serving Size: Makes 12 large muffins
Number of Servings: 12
Recipe submitted by SparkPeople user CLOVERGIRL12.
Stir together the sugar and oil. Stir in eggs and vanilla until combined.
In a seperate bowl, combine flour, baking powder, baking soda, cinnamon and salt. Mix and stir into sugar mixture just until combined.
Stir in carrots and pineapple taking care not to over-mix.
Spoon into well-greased muffin tin, filling each cup to the top.
Bake in a pre-heated 375F oven for 20-22 minutes or until done.
Cool in pan for 5-10 minutes and then remove to a cooling rack.
Makes 12 large muffins.
Serving Size: Makes 12 large muffins
Number of Servings: 12
Recipe submitted by SparkPeople user CLOVERGIRL12.
Nutritional Info Amount Per Serving
- Calories: 226.9
- Total Fat: 19.0 g
- Cholesterol: 27.1 mg
- Sodium: 397.0 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 0.8 g
- Protein: 2.2 g
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