Carrot Pineapple Muffins
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Carrot Pineapple Muffins calories by ingredient
Introduction
Great breakfast treat. Great breakfast treat.Number of Servings: 12
Ingredients
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Ingredients
1 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
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.