Pineapple Carrot Raisin Muffins |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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My father got muffins from a tenant of his (who happens to be a chef). My mom made my dad ask the chef if he would write down the recipe for her Then, My mom asked if I would make it, and I agreed with a sort of ehhh, pineapple?? attitude. haha. Well, it's delicious! It's light and sweet. and I baked mine until they sort of got crsip around the edges (crunchy muffin tops are lovely in my opinion). The original recipe calls for walnuts, but I personally use chopped almonds instead. Ingredients:
2 cups all-purpose flour |
1 cup sugar |
2 teaspoons baking powder |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground ginger |
1/2 cup shredded carrot |
1/2 cup raisins |
1/2 cup chopped walnuts |
1 (8 ounce) can crushed pineapple |
2 eggs |
1/2 cup butter (melted) |
1 teaspoon vanilla |
Directions:
1. Preheat oven to 375 degrees.
2. In large bowl combine dry ingredients: Flour, Sugar, Baking Powder, ground cinnamon and ground ginger.
3. Stir in carrots, raisins and nuts.
4. In a seperate bowl, combine wet ingredients: undrained pineapple, eggs, butter and vanilla.
5. Stir into dry ingredients until just blended.
6. DO NOT OVERBLEND, please. (: (it's for your own good, really).
7. Spoon into greased 2 1/2 inch muffin cups.
8. Bake in 375 degree oven for 20-25 minutes, or until toothpick inserted into center is clean when removed.
9. Remove from pan and cool on wire rack.
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