Carrot Pineapple Muffins | Recipes

Carrot Pineapple Muffins

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Makes:12 muffins

Ingredients

Muffin

1 14oz/398 mL can juice-packed crushed pineapple
1/3 cup 75 mL Crisco® Canola or Vegetable Oil
1 egg
½ tsp 2 mL vanilla extract
2 cups 500 mL Robin Hood® Original All Purpose Flour
1/3 cup 75 mL Sugar In The Raw® Natural Turbinado Sugar
1 tbsp 15 mL baking powder
½ tsp 2 mL salt
¾ cup 175 mL finely chopped carrots
¾ cup 175 mL chopped pecans

Topping

2 tbsp 15 mL Sugar In The Raw® Natural Turbinado Sugar
½ tsp 2 mL cinnamon

Directions

  1. Preheat oven to 375°F (190°C). Grease, or line 12 muffin cups with paper liners.
  2. Drain pineapple, reserving juice and set pineapple aside. Stir together oil, egg and vanilla extract and add to juice.
  3. Combine flour, Sugar In The Raw, baking powder and salt in a large mixing bowl. Stir in juice mixture, pineapple and chopped carrots. Add chopped pecans. Stir just until moistened.
  4. Scoop batter into prepared muffin cups. Combine Sugar In The Raw and cinnamon in a small bowl. Sprinkle over muffins.
  5. Bake in preheated oven 20 to 25 minutes or until a toothpick inserted in center comes out clean. Cool on wire cooling rack.

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