Directions:
- Preheat the oven to 375°F.
- Grease 18 muffin cups, set aside.
- In a large bowl, beat the eggs.
- Add buttermilk, oil, honey and vanilla and mix together until well blended.
- With a wooden spoon, stir in the carrots, raisins, pecans and pinepple.
- In a small bowl, mix together the flours, baking soda, cinnamon and salt.
- Gently fold the dry ingredients into the carrot mixture and mix until just blended (don't overmix).
- Spoon the batter into the muffin cups, filling to the top.
- Bake for 25 minutes, or until the muffins spring back when lightly pressed.
- Let cool for five minutes in the tins, then transfer to a cooling rack.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 552.7 Kcal (2314 kJ) | ||
| Calories from fat | 247.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.47g | 42% | |
|---|---|---|---|
| Cholesterol | 51.13mg | 17% | |
| Sodium | 435.76mg | 18% | |
| Potassium | 406.7mg | 9% | |
| Total Carbs | 74.26g | 25% | |
| Sugars | 32.81g | 131% | |
| Dietary Fiber | 4.46g | 18% | |
| Protein | 7.4g | 15% | |
| Vitamin C | 4.5mg | 8% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 2.3mg | 13% | |
| Calcium | 66.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 288.86 Kcal (1209 kJ) | ||
| Calories from fat | 129.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.36g | 42% | |
|---|---|---|---|
| Cholesterol | 26.72mg | 17% | |
| Sodium | 227.74mg | 18% | |
| Potassium | 212.55mg | 9% | |
| Total Carbs | 38.81g | 25% | |
| Sugars | 17.15g | 131% | |
| Dietary Fiber | 2.33g | 18% | |
| Protein | 3.87g | 15% | |
| Vitamin C | 2.4mg | 8% | |
| Vitamin A | 0.2mg | 11% | |
| Iron | 1.2mg | 13% | |
| Calcium | 34.9mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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