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Pineapple Carrot Muffins Recipe

2 cups
3 large
1 cup
1 – 13.5 ounce can
2 cups
3 cups
1 teaspoon
1/2 teaspoon
1 teaspoon
1 teaspoon
1 tablespoon
1 cup
1 cup		 granulated sugar
eggs
vegetable oil
crushed pineapple, un drained
carrots, shredded
all purpose flour
baking soda
baking powder
salt
ground cinnamon
vanilla
walnuts, chopped fine
raisins, optional

nonstick pan spray

Oven Temp: 350°
Recipe Cooking Time: 55 minutes
Pan Type: muffins pans


Pineapple Carrot Muffins Directions

Preheat your oven.

In a large mixer bowl combine the sugar, eggs and oil, beat well with an electric mixer.
Add un drained pineapple and shredded carrots, stir to blend.
Add the flour, baking soda, baking powder, salt, cinnamon and vanilla, beat just until blended.
Add the chopped nuts and raisins, mix well.
Spray muffin pans and fill 2/3 full.
Bake pineapple carrot muffins until a toothpick inserted in middle comes out clean.
Cool muffins on wire racks.

Recipe Yields: 24 regular size muffins or 12 large.

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