Pineapple-Carrot Muffins

Give a nutty twist to these delicious muffins baked using pineapples and carrots by adding walnuts and raisins to them.

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Servings 16

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ingredients 12
Prep Time 20 min
Total Time 50 min

Ingredients

1: cup all-purpose flour

3/4: cup whole wheat flour

1/2: cup firmly packed brown sugar

1: teaspoon baking soda

1: teaspoon cinnamon

1/4: teaspoon salt

1/2: cup oil

1: (8-oz.) can crushed pineapple in unsweetened juice, undrained

1: egg

1: cup shredded carrots

1/2: cup raisins

1/2: cup chopped walnuts

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Directions

1 Heat oven to 375°F. Grease bottoms only of 16 muffin cups or line with paper baking cups. In large bowl, combine all-purpose flour, whole wheat flour, brown sugar, baking soda, cinnamon and salt; mix well.
2 In small bowl, combine oil, pineapple and egg; blend well. Add to flour mixture; stir just until dry ingredients are moistened. Stir in carrots, raisins and walnuts. Fill greased muffin cups 3/4 full.
3 Bake at 375°F. for 18 to 22 minutes or until muffins are light brown and toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Serve warm.

EXPERT TIPS

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Expert Tips

Popular carrot cake flavor is packed into these moist muffins, which are sweet enough to double as breakfast or teatime treats or an after-dinner dessert. Ready-to-spread cream cheese frosting makes a tasty topping.

If you're grating carrots by hand, grate the fat end of the carrot first. The tender tip will be easier to grate when you're down to a nubbin. Or, the cook can munch it as a bonus.