CARROT MUFFINS WITH RAISINS AND DRIED PINEAPPLE
Now you can have carrot cake in a muffin! To make these even more like carrot cake, use your favourite cream cheese icing to take them over the top! You can even make them into tropical carrot cake muffins with a few substitutions. This recipe is adapted from "Scones, Muffins and Tea Cakes".
Provided by Dragoness
Categories Quick Breads
Time 45m
Yield 18 muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 375°F.
- Grease 18 muffin cups, set aside.
- In a large bowl, beat the eggs.
- Add buttermilk, oil, honey and vanilla and mix together until well blended.
- With a wooden spoon, stir in the carrots, raisins, pecans and pinepple.
- In a small bowl, mix together the flours, baking soda, cinnamon and salt.
- Gently fold the dry ingredients into the carrot mixture and mix until just blended (don't overmix).
- Spoon the batter into the muffin cups, filling to the top.
- Bake for 25 minutes, or until the muffins spring back when lightly pressed.
- Let cool for five minutes in the tins, then transfer to a cooling rack.
Nutrition Facts : Calories 269.3, Fat 12.5, SaturatedFat 1.7, Cholesterol 31.4, Sodium 243.7, Carbohydrate 37.9, Fiber 2.4, Sugar 22, Protein 4.1
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Rahat islam
[email protected]Overall, these muffins were a great success! They were moist, flavorful, and the perfect way to start my day.
Connor Middleton
[email protected]These muffins were a little too dense for my taste. I think I would add some more baking powder next time.
Faizullah Faize
[email protected]I added some chopped walnuts to the batter and they added a nice crunch. I also used fresh pineapple instead of dried and it gave the muffins a really bright flavor.
Sonjoy Sorkar
[email protected]These muffins were a great way to use up some leftover carrots. They were easy to make and turned out delicious!
Lul Eli
[email protected]I've made these muffins several times now and they're always a hit! They're moist, flavorful, and the perfect grab-and-go breakfast or snack.
DJ Multimedia
[email protected]These muffins were a bit too sweet for my taste. I think I would reduce the amount of sugar next time.
Tadiwa Pride
[email protected]I made these muffins for a potluck and they were a huge hit! Everyone loved the unique flavor and the moist texture.
Applerock Applerock
[email protected]These muffins were easy to make and turned out great! I used a gluten-free flour blend and they still came out moist and fluffy.
MD Vipul Sridhar
[email protected]I wasn't sure about the combination of carrots, raisins, and pineapple, but it actually worked really well! The muffins were moist and flavorful, and the different flavors complemented each other nicely.
Fisola Ademoye
[email protected]These muffins were a little too dry for my taste. I think I would add some extra moisture next time, maybe some applesauce or yogurt.
Faheem Ullah
[email protected]I made these muffins for my kids' lunchboxes and they were a hit! They're healthy and filling, and the kids loved the sweet carrot flavor.
Bitaniya Yohanes
[email protected]Easy to make and delicious! I used fresh carrots from my garden and they turned out great. The muffins were moist and fluffy, and the raisins and pineapple added a nice touch of sweetness.
bayleigh_win 1238
[email protected]These carrot muffins turned out moist and flavorful! The raisins and dried pineapple added a nice sweetness and texture. I also loved the hint of cinnamon and nutmeg. I'll definitely be making these again!