PINEAPPLE AND CARROT SURPRISE MUFFINS
Enjoy these delicious homemade muffins made with carrot and pineapple - ready in an hour. Perfect to be served at any time of the day!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 400°F. Line 12 regular-size muffin cups with paper baking cups (or spray cups with cooking spray or grease with shortening). In large bowl, stir flour, brown sugar, pumpkin pie spice and melted butter with spoon until mixture looks like coarse crumbs. Reserve 1/2 cup mixture for topping.
- Stir baking powder, baking soda, salt, eggs, carrots and pineapple into remaining crumb mixture just until moistened; set aside.
- In small bowl, beat cream cheese, granulated sugar and vanilla with electric mixer on medium speed until well blended.
- Fill muffin cups 2/3 full with batter. Make indentation in top of each muffin, using back of spoon. Drop about 1 teaspoon cream cheese mixture into each indentation. Sprinkle reserved crumb mixture over batter and filling.
- Bake 20 to 30 minutes or until golden brown and edges spring back when touched lightly. Cool muffins in pan 5 minutes; remove from pan to cooling rack. Serve warm or cooled. Store covered in refrigerator.
Nutrition Facts : Calories 270, Carbohydrate 38 g, Cholesterol 65 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Muffin, Sodium 340 mg, Sugar 21 g, TransFat 1/2 g
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Tough Abban
[email protected]These muffins were a disappointment. They were dry and flavorless.
Hammadmehar hammad
[email protected]I found these muffins to be a bit dry. I think I might add some more pineapple next time.
Delivery Boy
[email protected]These muffins are a little dense, but I still liked them. I think they would be even better with a little glaze on top.
Sami Anwar
[email protected]I'm not a huge fan of carrots, but I really enjoyed these muffins. The pineapple and cinnamon flavors really shine through.
Teon Johnson
[email protected]These muffins are a great grab-and-go breakfast. They're also perfect for packing in lunches.
WISDOM EBERE
[email protected]I made these muffins for a potluck and they were a hit! Everyone loved them.
King Otf
[email protected]I was skeptical about the pineapple and carrot combination, but I was pleasantly surprised. These muffins are moist and flavorful, and the pineapple adds a nice sweetness.
Hysho Hyso
[email protected]My kids loved these muffins! They're a great way to get them to eat their vegetables.
Godswill John
[email protected]These muffins are a great way to use up leftover carrots. They're also a healthy and delicious snack.
Hashmat Ullah
[email protected]I love how easy these muffins are to make. I didn't have any crushed pineapple on hand, so I used canned pineapple tidbits instead. They worked perfectly!
Mahir Shah
[email protected]These muffins were a delightful surprise! The combination of pineapple and carrot is unique and flavorful, and the muffins themselves are moist and fluffy. I'll definitely be making these again.