Muffins - Carrot Pineapple Muffins
Barbara Bergman
ingredients
- ·3/4 C. whole-wheat flour
- ·3/4 C. all-purpose flour
- ·2 tsp. baking powder
- ·1/2 tsp. baking soda
- ·1/4 tsp. salt
- ·1 T. ground cinnamon
- ·2 large eggs
- ·1/2 C. packed light brown sugar
- ·1/4 C. canola oil
- ·2 T. pineapple juice, or orange juice
- ·1 tsp. vanilla extract
- ·1 C. crushed pineapple (not drained)
- ·1 C. grated carrot (1 large)
- ·1/2 C. old fashioned oats
- ·3/4 C. raisins
- ·1/4 C. chopped walnuts, or pecans (optional)
- ·2 T. packed light brown sugar
- ·2 T. chopped walnuts or pecans
directions
- 1
1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
- 2
2. To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon in a large bowl.
- 3
3. Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in oil, juice and vanilla. Stir in crushed pineapple. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Stir in carrot, oats, raisins and nuts, if using. Scoop the batter into the prepared muffin cups (they’ll be quite full). Sprinkle nut & sugar mixture on each muffin.
- 4
4. Bake the muffins until the tops are golden brown and firm to the touch, 15 to 25 minutes. Immediately loosen edges and turn muffins out onto a baking sheet. Let cool for at least 10 minutes. Serve either warm or at room temperature.
Source: Grandma Dorothy
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