Pineapple Carrot Muffins
- Ready In:
- 50mins
- Ingredients:
- 13
- Yields:
-
24 muffins
- Serves:
- 24
ingredients
- 709.77 ml all-purpose flour
- 236.59 ml sugar
- 157.80 ml brown sugar
- 9.85 ml baking powder
- 9.85 ml baking soda
- 9.85 ml cinnamon
- 2.46 ml salt
- 78.78 ml oil
- 3 eggs, beaten
- 473.18 ml carrots, grated
- 236.59 ml apple, grated
- 177.44 ml pineapple, crushed
- 9.85 ml vanilla
directions
- Preheat over to 325 degrees F.
- Grate carrots and apples - easiest to use food processor.
- Sift all dry ingredients together in large bowl.
- Mix together all wet ingredients in a medium bowl.
- Mix wet ingredients into dry until just moistened.
- Spray muffin tins with cooking spray.
- Fill tins 2/3 full.
- Bake for 25 mins or until the top springs back at a light touch.
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RECIPE SUBMITTED BY
I'm diabetic and love to find recipes that I can eat and that my husband will like too (he doesn't like many vegetables or fruit; meat and potatoes kinda guy - hey we are from Alberta!!)