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Pineapple-Carrot Muffins

Name: Pineapple-Carrot Muffins
Prep time: 20 min
Total time: 50 min
Yield: 16
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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Prep 20 min
Total 50 min
Ingredients 12
Servings 16

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

By Pillsbury Kitchens

Updated Jul 16, 2010

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

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.

Tips from the Pillsbury Kitchens

tip 1
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.
tip 2
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

200 Calories, 10g Total Fat

Nutrition Facts

Serving Size: 1 Muffin

Calories: 200

Calories from Fat: 90

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.