Just Baked

January 25, 2012

Carrot Muffins

Carrot Muffins

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.



Carrot Muffins - Ingredients
INGREDIENTS
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)
2 eggs
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.

Carrot Muffins

Add carrots, raisins and walnuts and mix gently.

Carrot Muffins

Carrot Muffins

In a small bowl mix together pineapple, eggs, oil and vanilla.

Carrot Muffins

Add the liquid ingredients to the large bowl stir until just blended.

Carrot Muffins

Pour batter in to paper lined muffin cups and bake 25-30 minutes, until golden.

Carrot Muffins

Carrot Muffins

Remove from oven and place on racks to cool.

Carrot Muffins

Enjoy plain or hot and spread with butter. Mmmmm...

2 comments:

overtimecook.com said...

These muffins look delicious! I haven't made carrot muffins in ages, might have to try these!

The Food Librarian said...

These look wonderful! I always feel less guilty eating carrot muffins :)

Christine at KCRW told me about your blog during the recent pledge drive! Glad I found it. Your photos are great too. - mary the food librarian

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