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Pineapple-Carrot Muffins

Source of Recipe


Paula Deen's Christmas (2010 Special Issue)



List of Ingredients



• 1 1/3 cups all purpose flour
  
• ½ cup whole-wheat flour
  
• ½ cup regular oats
  
• 1 tsp baking soda
  
• ½ tsp salt
  
• 1 cup grated carrots
  
• 1 cup whole milk
  
• ½ cup sugar
  
• 2 Tbsp melted butter
  
• 1 tsp vanilla extract
  
• 1 large egg
  
• 1 (8-ounce) can crushed pineapple, drained
  
• ¾ cup chopped walnuts
  
• ¾ cup toasted sweetened flaked coconut
  






Instructions



1. Preheat oven to 375° F. Line one (12-cup) muffin pan with paper liners.
   
   
2. In a large bowl, combine flours, oats, baking soda, and salt. In a medium bowl, combine carrots, milk, sugar, butter, vanilla, egg, and pineapple. Add carrot mixture to flour mixture, stirring just until combined. Stir in nuts. Spoon batter into muffin cups, filling cups two-thirds full. Sprinkle with coconut.
   
   
3. Bake 18 to 20 minutes, or until a wooden pick inserted in center comes out clean. Remove from pan, and cool on a wire rack.
   
   Makes 1 dozen muffins.