Pineapple Carrot Raisin Muffins

Name: Pineapple Carrot Raisin Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 muffins
Ingredients: 2 cups all-purpose flour; 1 cup sugar; 2 teaspoons baking powder; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 1/2 cup shredded carrot; 1/2 cup raisins; 1/2 cup chopped walnuts; 1 (8 ounce) can crushed pineapple; 2 eggs; 1/2 cup butter (melted); 1 teaspoon vanilla

(6)

Recipe by plum pie

My father got muffins from a tenant of his (who happens to be a chef). My mom made my dad ask the chef if he would write down the recipe for her Then, My mom asked if I would make it, and I agreed with a sort of "ehhh, pineapple??" attitude. haha. Well, it's delicious! It's light and sweet. and I baked mine until they sort of got crsip around the edges (crunchy muffin tops are lovely in my opinion). The original recipe calls for walnuts, but I personally use chopped almonds instead.

People talking

Join In Now Join the conversation!

READY IN: 45mins

YIELD: 12 muffins

UNITS: US

INGREDIENTS

Nutrition

2

cups all-purpose flour
1

cup sugar
2

teaspoons baking powder
¹⁄₂

teaspoon ground cinnamon
¹⁄₄

teaspoon ground ginger
¹⁄₂

cup shredded carrot
¹⁄₂

cup raisins
¹⁄₂

cup chopped walnuts
1

(8 ounce) can crushed pineapple
2

eggs
¹⁄₂

cup butter (melted)
1

teaspoon vanilla

DIRECTIONS

Preheat oven to 375 degrees.
In large bowl combine dry ingredients: Flour, Sugar, Baking Powder, ground cinnamon and ground ginger.
Stir in carrots, raisins and nuts.
In a seperate bowl, combine wet ingredients: undrained pineapple, eggs, butter and vanilla.
Stir into dry ingredients until just blended.
DO NOT OVERBLEND, please. (: (it's for your own good, really).
Spoon into greased 2 1/2 inch muffin cups.
Bake in 375 degree oven for 20-25 minutes, or until toothpick inserted into center is clean when removed.
Remove from pan and cool on wire rack.

Submit a Recipe Correction