Ingredients
-
2
-
1
-
2
-
1/2
-
1/4
-
1/2
-
1/2
-
1/2
-
1
-
2
-
1/2
-
1
-
-
-
Directions
Pineapple Carrot Raisin Muffins, My father got muffins from a tenant of his (who happens to be a chef) My mom made my dad ask the chef if he would write down the recipe for her Then, My mom asked if I would make it, and I agreed with a sort of ehhh, pineapple?? attitude haha Well, it’s delicious! It’s light and sweet and I baked mine until they sort of got crsip around the edges (crunchy muffin tops are lovely in my opinion) The original recipe calls for walnuts, but I personally use chopped almonds instead , wow these are simple to make but outstanding taste my third time making them that’s for a great recipe , Incredible Best muffin ever
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Steps
|
1
Done
|
Preheat Oven to 375 Degrees. |
|
2
Done
|
in Large Bowl Combine Dry Ingredients: Flour, Sugar, Baking Powder, Ground Cinnamon and Ground Ginger. |
|
3
Done
|
Stir in Carrots, Raisins and Nuts. |
|
4
Done
|
in a Seperate Bowl, Combine Wet Ingredients: Undrained Pineapple, Eggs, Butter and Vanilla. |
|
5
Done
|
Stir Into Dry Ingredients Until Just Blended. |
|
6
Done
|
Do not Overblend, Please. (: (it's For Your Own Good, Really). |
|
7
Done
|
Spoon Into Greased 2 1/2 Inch Muffin Cups. |
|
8
Done
|
Bake in 375 Degree Oven For 20-25 Minutes, or Until Toothpick Inserted Into Center Is Clean When Removed. |
|
9
Done
|
Remove from Pan and Cool on Wire Rack. |
