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Carrot-Pineapple Muffins




Source of Recipe


Internet


List of Ingredients




2 cups all-purpose flour
1½ cups sugar
2 tsp. baking powder
2 tsp. ground cinnamon
½ tsp. salt
¼ tsp. baking soda
3 slightly beaten eggs
2/3 cup cooking oil
1/3 cup milk or plain yogurt
2 tsp. vanilla
1½ cups finely shredded carrot
1 8-oz. can crushed pineapple, drained
½ cup raisins
½ cup shelled pumpkin seeds or unsalted sunflower seeds, toasted


Recipe



Line twenty-four 2½-inch muffin cups with paper bake cups or grease the cups; set aside.

In a large mixing bowl combine flour, sugar, baking powder, cinnamon, salt, and soda. In another large bowl combine eggs, oil, milk, and vanilla. Stir in carrot, pineapple, raisins, and seeds. Add egg-and-carrot mixture all at once to flour mixture. Stir until just moistened.

Spoon the batter into prepared cups, filling each about ¾ full. Bake in a 350° oven for 18 to 20 minutes or until golden. Cool muffins in muffin cups on a wire rack for 5 minutes. Remove from cups; serve warm or cool. Makes 24 muffins.

Note: To reheat cooled muffins, wrap in foil and heat through in a 300° oven. To freeze muffins, wrap well in foil or place in a freezer bag or freezer container; freeze for up to 3 months. Reheat frozen muffins as above, heating for 15 to 18 minutes or until warmed through.