PINEAPPLE CARROT RAISIN MUFFINS
My father got muffins from a tenant of his (who happens to be a chef). My mom made my dad ask the chef if he would write down the recipe for her Then, My mom asked if I would make it, and I agreed with a sort of "ehhh, pineapple??" attitude. haha. Well, it's delicious! It's light and sweet. and I baked mine until they sort of got crsip around the edges (crunchy muffin tops are lovely in my opinion). The original recipe calls for walnuts, but I personally use chopped almonds instead.
Provided by plum pie
Categories Quick Breads
Time 45m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- In large bowl combine dry ingredients: Flour, Sugar, Baking Powder, ground cinnamon and ground ginger.
- Stir in carrots, raisins and nuts.
- In a seperate bowl, combine wet ingredients: undrained pineapple, eggs, butter and vanilla.
- Stir into dry ingredients until just blended.
- DO NOT OVERBLEND, please. (: (it's for your own good, really).
- Spoon into greased 2 1/2 inch muffin cups.
- Bake in 375 degree oven for 20-25 minutes, or until toothpick inserted into center is clean when removed.
- Remove from pan and cool on wire rack.
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nicole deitz
[email protected]These muffins are a great way to start your day or enjoy as a sweet treat.
Arif Assar
[email protected]I love the moist texture and the sweet flavor of these muffins.
Jacqueline GC
[email protected]These muffins are the perfect grab-and-go breakfast or snack. They're also great for packing in lunches.
Ricardo Ramirez
[email protected]I've made these muffins several times and they're always a hit with my friends and family.
Fatima Babar
[email protected]These muffins are so easy to make. I love that I can just throw all the ingredients in a bowl and mix them together.
Glitchtrap
[email protected]I'm not a big fan of pineapple, but I really enjoyed these muffins. The carrot and raisins balance out the sweetness of the pineapple perfectly.
Rafi Bhatti
[email protected]These muffins are a great way to use up leftover pineapple and carrots.
Sadiksha Budha
[email protected]I love that these muffins are made with whole wheat flour. They're a healthier option than traditional muffins.
Joseph Joseph
[email protected]These muffins are perfect for breakfast or a snack. They're also great for freezing.
3zrayel 3ozra2il
[email protected]I made these muffins for my kids and they loved them! They're a great way to get them to eat their fruits and vegetables.
Iskatel
[email protected]These muffins are delicious! I love the combination of flavors and textures.
Rana Nadr
[email protected]I've made these muffins several times and they're always a hit. They're a great way to use up leftover pineapple and carrots.
Joshua Sandu
[email protected]These muffins are so easy to make and they always turn out perfect. I love that I can use fresh or canned pineapple.
Krishna Subedi
[email protected]I'm not usually a fan of carrot cake, but I really enjoyed these muffins. The pineapple and raisins add a nice sweetness and moisture.
Brett Fletcher
[email protected]I made these muffins for a brunch party and they were gone in minutes! Everyone loved them.
Mishal Chaudhry
[email protected]These muffins were a hit with my family! They're moist, flavorful, and have the perfect amount of sweetness. I especially love the combination of pineapple, carrot, and raisins.