Carrot Muffins With Raisins and Dried Pineapple

Recipe by Dragoness
READY IN: 45mins
YIELD: 18 muffins




  • Preheat the oven to 375°F.
  • Grease 18 muffin cups, set aside.
  • In a large bowl, beat the eggs.
  • Add buttermilk, oil, honey and vanilla and mix together until well blended.
  • With a wooden spoon, stir in the carrots, raisins, pecans and pinepple.
  • In a small bowl, mix together the flours, baking soda, cinnamon and salt.
  • Gently fold the dry ingredients into the carrot mixture and mix until just blended (don't overmix).
  • Spoon the batter into the muffin cups, filling to the top.
  • Bake for 25 minutes, or until the muffins spring back when lightly pressed.
  • Let cool for five minutes in the tins, then transfer to a cooling rack.