Pineapple Carrot Muffins
Pineapple Carrot Muffins, from Cooking Matters, combine sweet canned pineapple and grated carrots for a moist, flavorful treat that's perfect for any time of the day.
Ingredients
- 1 Carrot Medium
- 1 cup Pineapple Canned, crushed with juice
- 5 Tablespoon Canola Oil
- ¼ cup Water Cold
- 1 Tablespoon White Distilled Vinegar
- ¾ cup All-Purpose Flour
- ¾ cup Whole Wheat Flour
- ½ cup Brown Sugar Packed
- 1 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- Non-Stick Cooking Spray
- 1 pinch Nutmeg Optional; or pumpkin pie spice or apple pie spice
Equipment
- Oven
- Vegetable Peeler
- Grater
- Mixing Bowl
- Muffin Pan
Instructions
- Preheat oven to 350°F.
- Rinse and peel carrot. Shred with a grater. Measure out ¾ cup shredded carrot.
- In a medium bowl, add pineapple with juice, oil, water, vinegar, and shredded carrot. Mix with a fork to combine.
- Add wet ingredients to dry ingredients. Mix until just combined.
- Coat muffin pan with non-stick cooking spray. Fill each muffin cup about ¾ full with batter.
- Bake on middle rack of oven until muffin tops are golden brown and a toothpick or butter knife inserted comes out clean, about 20-25 minutes.
Video
Nutrition
Nutrition Facts
Pineapple Carrot Muffins
Amount per Serving
Calories
153
Calories from Fat 54
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Sodium
98
mg
4
%
Potassium
61
mg
2
%
Carbohydrates
23
g
8
%
Fiber
1
g
4
%
Sugar
11
g
12
%
Protein
2
g
4
%
Vitamin A
858
IU
17
%
Vitamin C
7
mg
8
%
Calcium
15
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword AP Flour, Wheat Flour, Baking Soda, Whole Wheat Flour, Carrots, Carrot, Cinnamon, Ground Cinnamon, Shredded Carrot, Muffins, Brown Sugar, Nutmeg, Pineapple, Water, Salt, Canola Oil, White Distilled Vinegar, All-Purpose Flour
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