recipes

Ingredients

1½ cup all-purpose flour
½ cup sugar
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
½ tsp salt
1 cup canned crushed pineapple (with juice), partially drained
2 eggs, beaten
⅔ cup vegetable oil
1 tsp vanilla extract
1 cup raw grated carrots

Instructions

Preheat the oven to 350 degrees F. Line or grease a muffin pan.
Using a large bowl, whisk together the dry ingredients: flour, sugar, baking soda, baking powder, cinnamon, and salt. Set aside.
In another bowl, whisk together the wet ingredients: crushed pineapple, eggs, vegetable oil, and vanilla extract until combined together.

Stir the wet ingredients into the dry ingredients, whisking until the ingredients are just combined (no dry ingredients are visible). Fold in the grated carrots. Scoop into the muffin cups, filling each ¾ full. Bake for 20-22 minutes, until a wooden skewer inserted in the middle comes out clean.

Let the muffins cool for 5 minutes before removing them from the pan and letting them cool further on a wire rack. Enjoy warm or cool with some butter if you like.

Makes 12