This yummy recipe came from Holly Clegg’s new cookbook, Too Hot in The Kitchen—Secrets to Sizzle at Any Age.
Carrot Pineapple Muffins
1/3 cup canola oil
¾ cup sugar
1 cup all purpose flour
½ cup whole wheat flour or all purpose flour
1 ¼ tsp. baking powder
½ tsp. baking soda
1 tsp. ground cinnamon
1 (8 oz.) can crushed pineapple in juice, drained
1 cup grated carrots
-Preheat oven 350 degrees. Coat a muffin tin with nonstick cooking spray
-In mixing bowl, mix together oil and sugar. Gradually add eggs, beating well
-In bowl, combine both flours, baking powder, baking soda, and cinnamon and add alternately with crushed pineapple to sugar mixture, stirring only until combined. Stir in carrots. Transfer batter to prepared pan.
-Bake 18-20 minutes or until toothpick comes out clean.