Pineapple Carrot Nutty Muffins
|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)|
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