Ingredients
-
1
-
2/3
-
2
-
1
-
1 1/2
-
2
-
1
-
1
-
1/4
-
1
-
1
-
-
-
-
Directions
Carrot Pineapple Muffins, Moist and light These are the only way my toddlers will eat carrots , try coconut oil in place of canola, I half melted coconut oil and applesauce that I made Great excuse to make a batch of applesauce Added soaked raisins and coconut Delicious I know I deviated from the recipe and probably shouldn’t be rating it but with the small additions they were the best ever!, This recipe is amazing! The only tweak I made was I added extra shredded carrots as I was trying to use some up from a giant bag I accidentally ordered They are fluffy, moist and delicious! I followed the recipe exactly and they turned out perfect Next time I will try adding some shredded coconut and or raisins
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Steps
|
1
Done
|
Stir Together Sugar and Oil. |
|
2
Done
|
Stir in the Eggs Until Well Combined. |
|
3
Done
|
Stir in Vanilla. |
|
4
Done
|
in a Separate Bowl, Combine Flour, Baking Powder, Baking Soda, Cinnamon and Salt. |
|
5
Done
|
Stir Into Sugar Mixture Just Until Combined. |
|
6
Done
|
Stir in Carrots and Pineapple Just Until Combined. |
|
7
Done
|
Spoon Into Greased Muffin Tin, Filling to Top. |
|
8
Done
|
Bake in a Preheated 375f Oven For 20 Minutes or Until Done. |
|
9
Done
|
Cool in Pan For 5-10 Minutes, Then Remove to a Rack to Finish Cooling. |
