Pineapple-Carrot Muffins

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

By Pillsbury Kitchens

July 16, 2010

Ingredients

cup all-purpose flour

3/4

cup whole wheat flour

1/2

cup firmly packed brown sugar

teaspoon baking soda

teaspoon cinnamon

1/4

teaspoon salt

1/2

cup oil

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

egg

cup shredded carrots

1/2

cup raisins

1/2

cup chopped walnuts

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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.

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.