Pineapple Carrot Muffins
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|
12
Ingredients |
12
Servings |
35
Minutes
|
Ingredients
1 medium carrots, shredded (about 3/4 cup) 1 cup pineapple, crushed , canned with juice 5 tablespoons vegetable oil 1/4 cup water, cold 1 tablespoon white vinegar, distilled 1 teaspoon vanilla extract 1 1/2 cups whole wheat flour 3/4 cup light brown sugar, packed 1 teaspoon baking soda 1 teaspoon cinnamon, ground 1/2 teaspoon allspice, ground, or nutmeg 1/2 teaspoon salt
Prep Time: 10 Minutes
Cooking Time: 25 Minutes
| Prep Time: 10 Minutes | Cooking Time: 25 Minutes |
- Preheat oven to 350F. Grease muffin cups or line with muffin liners.
- Shred carrots into medium bowl.
- Add pineapple, oil, water, vinegar, and vanilla to shredded carrots.
- In a large bowl, mix together flour, brown sugar, baking soda, cinnamon, allspice or nutmeg and salt.
- Add wet ingredients to dry and mix until just combined.
- Use a 1/4 cup measuring cup to fill muffin cups.
- Bake for 20-25 minutes.
