You are here

Pineapple Carrot Nutty Muffins

muffin.master's picture
Pineapple carrots nutty muffins are perhaps the king of healthy and delicious muffins. The shredded carrots and pineapple adds dollops of flavor and texture to these whole wheat muffins. The grape nuts and brown sugar give it an unforgettable taste when baked to its browned perfection. All in all a healthy and delicous muffin recipe.
Ingredients
  Whole wheat flour 1 1⁄2 Cup (24 tbs) (375 Ml)
  Packed brown sugar 1⁄2 Cup (8 tbs) (125 Ml)
  Granulated sugar 1⁄2 Cup (8 tbs) (125 Ml)
  Grape nuts cereal 1 Cup (16 tbs) (250 Ml)
  Baking soda 1 1⁄2 Teaspoon (7 Ml)
  Baking powder 3⁄4 Teaspoon (4 Ml)
  Cinnamon 2 Teaspoon (10 Ml)
  Crushed pineapple 1 Cup (16 tbs), well drained (250 Ml)
  Eggs 2 , beaten
  Shredded carrots 2 Cup (32 tbs) (500 Ml)
  Vanilla 5 Milliliter (1 Teaspoon)
  Margarine 3⁄4 Cup (12 tbs), melted (175 Ml)
Directions

Microwave muffin pan, double paper-lined In a large bowl, combine flour, brown sugar, granulated sugar, cereal, baking soda, baking powder and cinnamon.
In a smaller bowl, combine pineapple, eggs, carrots, vanilla and margarine.
Stir into the dry ingredients, mixing just until moistened.
The batter will be quite thick.
Spoon batter into prepared muffin pan, filling cups two-thirds full.
Bake, uncovered, on High for 2 to 2 1/2 minutes, rotating halfway through cooking time.
Let muffins stand for 3 to 5 minutes before removing from pan

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Interest: 
Everyday

Rate It

Your rating: None
4.039475
Average: 4 (19 votes)