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Pineapple Carrot Muffins
By CookingMonster on February 20, 2006
Photo by Caroline Cooks
2 Reviews
- Prep Time: 10 mins
- Total Time: 35 mins
- Servings: 12
Photo by Caroline Cooks
About This Recipe
"These are very good and quick "whip up" muffins."
Ingredients
- 1 cup sugar
- 2/3 cup oil
- 2 eggs
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 cup carrot, grated
- 1 cup crushed pineapple
Directions
- Mix in order given and bake at 350 degrees for 20-25 minutes.
- You can use paper lined muffin cups, if you wish.
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Pineapple Carrot Muffins (cont.)
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (85 g)
Servings Per Recipe: 12
- Amount Per Serving
- %
- Calories 258.6
- Calories from Fat 118
- 45%
- Amount Per Serving
- %
- Total Fat 13.1g
- 20%
- Saturated Fat 1.8g
- 9%
- Cholesterol 35.2mg
- 11%
- Sugars 20.2 g
- Sodium 250.6mg
- 10%
- Total Carbohydrate 33.0g
- 11%
- Dietary Fiber 0.9g
- 3%
- Sugars 20.2 g
- 80%
- Protein 2.8g
- 5%
Reviews
-
"A very light muffin. Delicious! Made for the Muffin Love event in Cooking Photos."
By Caroline Cooks on February 05, 2008 | 573541
-
"Great muffins! I ended up with 16 medium sized and I used just a little less than a cup of sugar. They're moist and delicious and were easy to make. I wouldn't recommend using baby carrots because they take forever to grate!"
By Breeze144 on May 22, 2006 | 275859
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