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Pineapple-Carrot Muffins

  • Prep 20 min
  • Total 50 min
  • Ingredients 12
  • Servings 16
  • Pinterest
    27
  • Save
    59
  • Print
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  • Facebook
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Give a nutty twist to these delicious muffins baked using pineapples and carrots by adding walnuts and raisins to them. MORE+ LESS-

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

Steps

Hide Images
  • 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

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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Muffin
Calories
200
Calories from Fat
90
% Daily Value
Total Fat
10g
15%
Saturated Fat
1g
5%
Cholesterol
15mg
5%
Sodium
75mg
3%
Dietary Fiber
2g
8%
% Daily Value*:
Exchanges:
1 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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