Pineapple and carrot muffins
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Granulated Sugar |
| ⅔ | cup | Oil |
| 2 | Beaten eggs | |
| 1½ | cup | Red Robin All-Purpose Flour |
| 1 | teaspoon | Baking Powder |
| 1 | teaspoon | Baking Soda |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Cinnamon |
| 1 | teaspoon | Vanilla |
| 1 | cup | Crushed pineapple with juice |
| 1 | cup | Grated carrots (tastes fine without) |
Directions
From: Best of the Fairs
Be careful of putting too much of the pineapple juice!!! These are tasty muffins (I omit the carrots and just use the pineapple...).
Place sugar, oil and eggs in large bowl and beat well. Add flour, baking powder, baking soda, salt and cinnamon, mixing well. Add vanilla, pineapple and grated carrots, mixing well. Bake in greased muffin tins at 350 degrees F. for 25-30 minutes. Yields 24 muffins.
Posted to Recipe Archive - 29 Sep 96 submitted by: grantp@...
Date: Thu, 5 Sep 1996 21:04:28 -0500 (CDT)
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