Pineapple and Carrot Muffins

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Yield: 1 Ready in 1 hours

Cuisine: AmericanMain Ingredient: Pineapple

(3, 1) 100% would make again (reviews)

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Recipe
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Nutrition
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Ingredients

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Original recipe makes 1

1 tsVanilla

2/3 cVegetable oil

1 cGranulated sugar

1 tsCinnamon

1 ccrushed pineapple; with juice

2 Eggs; Beaten

1 1/2 cRed Robin All-Purpose Flour

1/2 tsSalt

1 tsBaking Powder

1 tsBaking soda

1 ccarrots; (tastes fine), grated

Pineapple and Carrot Muffins Preparation

From: Best of the Fairs Be careful of putting too much of the pineapple juice!!! These are tasty muffins (I omit the carrots and just use the pineapple...). Place sugar, oil and eggs in large bowl and beat well. Add flour, baking powder, baking soda, salt and cinnamon, mixing well. Add vanilla, pineapple and grated carrots, mixing well. Bake in greased muffin tins at 350 degrees F. for 25-30 minutes. Yields 24 muffins. Posted to Recipe Archive - 29 Sep 96 submitted by: grantp@andrews.edu Date: Thu, 5 Sep 1996 21:04:28 -0500 (CDT)