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Carrot Pineapple Muffins

Even if you're not a fan of pineapple, you'll like these muffins. Pineapple and applesauce make carrots sweet and delicious, but you won't be able to taste the pineapple at all! <br> The barley flour lends nutrients and texture to the muffins, but you can use another cup of all-purpose flour if you don't have any.

Ready In:
35mins
Serves:
Yields:
Units:

ingredients

directions

  • Preheat oven to 400*.
  • Grate carrots until you have 1 cup.
  • Blend pineapple until smooth (optional).
  • Beat eggs in a bowl, then add oil, applesauce and pineapple.
  • Measure all dry ingredients into another bowl. Mix thoroughly. Break any chunks of brown sugar with a spoon.
  • Add carrots to dry bowl.
  • Mix both wet and dry bowls very well.
  • Add the dry ingredients to the wet. Not over-mixing this stage is important for fluffy muffins. In about ten big strokes, gently mix the wet and dry.
  • Oil muffin tins with cooking spray or butter on paper towel, or use paper liners.
  • Fill 12 large muffins or 48 mini muffins to 3/4 full.
  • Using paper towel, wipe off batter spilled on the pan. This makes muffins easier to remove later.
  • Bake for 15-20 mins for mini muffins or 25-35 mins for large ones, until a toothpick or knife inserted in the centre comes out clean and muffin tops are puffy and golden brown.
  • Remove muffins from oven, and leave to sit in the pan for 10 minutes before emptying pan by running the handle of a spoon around each muffin and gently lifting.
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RECIPE MADE WITH LOVE BY

@FoodWorks
Contributor
@FoodWorks
Contributor
"Even if you're not a fan of pineapple, you'll like these muffins. Pineapple and applesauce make carrots sweet and delicious, but you won't be able to taste the pineapple at all! <br> The barley flour lends nutrients and texture to the muffins, but you can use another cup of all-purpose flour if you don't have any."
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  1. FoodWorks
    Even if you're not a fan of pineapple, you'll like these muffins. Pineapple and applesauce make carrots sweet and delicious, but you won't be able to taste the pineapple at all! <br> The barley flour lends nutrients and texture to the muffins, but you can use another cup of all-purpose flour if you don't have any.
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