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
2 eggs
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.

I shared this post at Tempt My Tummy Tuesdays, $5 Dinners, The Grocery Cart Challenge, Ultimate Recipe Swap.

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