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Pineapple-Carrot Muffins

  • Prep 20 min
  • Total 50 min
  • Servings 16

Give a nutty twist to these delicious muffins baked using pineapples and carrots by adding walnuts and raisins to them. MORE + LESS -

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

Steps

Hide Images
  • 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.

Expert 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 Facts

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.

© 2017 ®/TM General Mills All Rights Reserved

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