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Pineapple-Carrot Muffins

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Pineapple-Carrot Muffins
  • Prep Time 20 min
  • Total Time 50 min
  • Servings 16
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Give a nutty twist to these delicious muffins baked using pineapples and carrots by adding walnuts and raisins to them.

Ingredients

1
cup all-purpose flour
3/4
cup whole wheat flour
1/2
cup firmly packed brown sugar
1
teaspoon baking soda
1
teaspoon cinnamon
1/4
teaspoon salt
1/2
cup oil
1
(8-oz.) can crushed pineapple in unsweetened juice, undrained
1
egg
1
cup shredded carrots
1/2
cup raisins
1/2
cup chopped walnuts

Directions

  • 1 Heat oven to 375°F. Grease bottoms only of 16 muffin cups or line with paper baking cups. In large bowl, combine all-purpose flour, whole wheat flour, brown sugar, baking soda, cinnamon and salt; mix well.
  • 2 In small bowl, combine oil, pineapple and egg; blend well. Add to flour mixture; stir just until dry ingredients are moistened. Stir in carrots, raisins and walnuts. Fill greased muffin cups 3/4 full.
  • 3 Bake at 375°F. for 18 to 22 minutes or until muffins are light brown and toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Serve warm.
Tips  

Popular carrot cake flavor is packed into these moist muffins, which are sweet enough to double as breakfast or teatime treats or an after-dinner dessert. Ready-to-spread cream cheese frosting makes a tasty topping.

If you're grating carrots by hand, grate the fat end of the carrot first. The tender tip will be easier to grate when you're down to a nubbin. Or, the cook can munch it as a bonus.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin
Calories
200
(
Calories from Fat
90
)
Daily Value
Total Fat
10g
15%
(
Saturated Fat
1g
5%
)
Cholesterol
15mg
5%
Sodium
75mg
3%
(
Dietary Fiber
2g
8%
)
Daily Value*:
Exchanges:
1 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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