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Pineapple
Carrot Muffins |
| One of the most moist and delicious muffin recipes, Pineapple Carrot Muffins are also loaded with nutrients and fiber! The fragrance of cinnamon will fill your kitchen while they bake. . . . |
¾ cup sugar 2/3 cup canola oil 2 eggs 1 cup grated carrot ½ cup crushed pineapple, drained |
½ tsp salt 1 tsp cinnamon 1 ½ cup flour 4 tsp baking powder 1 tsp baking soda |
| Mix flour, baking powder, baking soda, cinnamon, and salt in a small bowl. Combine sugar, oil, and eggs in a medium-sized mixing bowl. Add the dry ingredients to the wet ingredients and mix thoroughly. Fold in the carrot and pineapple. |  |
| Spoon the batter into a non-stick muffin pan (use the Ice Cream Scoop Technique . . .) and bake at 325° F for 20 minutes. Serve with butter while still warm. |
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