Sunday Morning Muffins
Ready In: 45 mins
Yields: 24 muffins
Ingredients
- 2 cups flour
- 3⁄4 cup sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 3 eggs, lightly beaten
- 3⁄4 cup vegetable oil
- 2 cups grated carrots (or zucchini)
- 1⁄2 cup chopped pecans
- 1⁄2 cup crushed pineapple, undrained
Directions
- Preheat oven to 350F.
- Oil or grease 2 12-cup muffin tins.
- Mix together flour, sugar, cinnamon, baking soda, and salt in a large bowl.
- Add the eggs and oil, stirring until just moistened.
- Mix in the carrots, pecans and pineapple, stirring until blended.
- Pour batter into muffin tins and bake for 25-30 minutes or until a toothpick can be removed clean from a muffin.
- Cool in pans for 10 minutes, then finish cooling on a wire rack.
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