Carrot, Pineapple and Raisin Muffins
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Carrot, Pineapple and Raisin Muffins calories by ingredient
Number of Servings: 12
Ingredients
-
1 ½ cups all-purpose flour
1 cup sugar
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
½ cup raisins (optional)
½ tsp salt
2/3 cup Canola (or similar) oil
2 eggs
1 cup finely grated raw carrot
½ cup canned crushed pineapple with juice (manually-crushed fresh pineapple works too)
1 tsp vanilla extract
Directions
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.
