Pineapple Carrot Muffins
Pineapple Carrot Muffins, from Cooking Matters, combine sweet canned pineapple and grated carrots for a moist, flavorful treat.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nutritionforme.org.
Cooking tools:
- Muffin tin
- Grater
- Peeler
- Oven
- Mixing bowl
- Measuring cup
- Measuring spoon
- Fork
- Toothpick
- Chef's knife
Ingredients
- 1 Carrot (Medium)
- 1 cup Pineapple (Canned, crushed with juice)
- 5 Tablespoons Canola Oil
- ¼ cup Water (Cold)
- 1 Tablespoon White Distilled Vinegar
- ¾ cup All-Purpose Flour
- ¾ cup Whole Wheat Flour
- ½ cup Brown Sugar (Packed)
- 1 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- Non-Stick Cooking Spray
- 1 pinch Nutmeg (Optional; or pumpkin pie spice or apple pie spice)
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