January 25, 2012
Posted by Temma
The first thing that you need to know about these muffins is that I accidentally ate 5 of them instead of a real dinner.
The second thing that you need to know about these muffins is that they're much more delicious than regular carrot muffins - I'm going to attribute this to the crushed pineapple in them. These muffins contain a lot more than just carrots. In fact, they feel like an evolutionary link between plain carrot muffins and the goodie crammed "Morning Glory" muffin.
Let's get on to the recipe before I end up eating a 6th muffin.
2 Cups flour
1 Cup sugar
2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp ground ginger
1 Cup grated carrots
1 Cup plumped raisins
1 Cup chopped walnuts
1 8oz can crushed pineapple (undrained)
3/4 Cup vegetable oil
1 tsp vanilla
Yields 12-14 muffins
Pre-heat oven to 375.
In a large bowl, mix together flour, sugar, baking powder, cinnamon and ginger.
Add carrots, raisins and walnuts and mix gently.
In a small bowl mix together pineapple, eggs, oil and vanilla.
Add the liquid ingredients to the large bowl stir until just blended.
Pour batter in to paper lined muffin cups and bake 25-30 minutes, until golden.
Remove from oven and place on racks to cool.
Enjoy plain or hot and spread with butter. Mmmmm...
Labels: Muffins ·