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Print This Pineapple Carrot Muffin Recipe

Pineapple Carrot Muffins Recipes

Pineapple Carrot Muffins

I have tweaked this recipe multiple times and, if anything,
learned that it is very forgiving. I've tried various combinations of all-purpose and wheat flour,
used applesauce to replace the oil, and even added granola in for the nuts. All successful.
These softly spiced muffins always turn out moist and yummy.
2 cups organic cane sugar (or brown sugar)
3 large eggs
1 cup vegetable oil
1 – 13.5 ounce can crushed pineapple, un drained
2 cups carrots, shredded
3 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 tablespoon vanilla
1 cup walnuts, chopped fine
1 cup raisins, optional
nonstick pan spray

Oven Temp: 350°
Recipe Cooking Time: 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.

Nutritional Facts for Empty Tomb Crescents

Serving Size 85 g
Calories 273
Calories from Fat 117
% Daily Value* Total Fat 12.9g 20%
Saturated Fat 2.2g 11%
Trans Fat 0.0g
Cholesterol 23mg 8%
Sodium 166mg 7%
Potassium 138mg 4%
Total Carbohydrates 37.6g 13%
Dietary Fiber 1.5g 6%
Sugars 23.2g
Protein 3.9g
Vitamin A 32% Vitamin C 4% Calcium 2% Iron 7%


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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

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2 Heaping cups of Patience
1 Heart full of Love
2 Hands full of Generosity
1 Head full of Understanding
and a Dash of Laughter

Sprinkle generously with kindness, add plenty of faith and mix well. Spread over a period of a lifetime and serve to everyone you meet.

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