Pineapple Sunshine Muffins |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Even though my children are grown, they still look for these muffins on Sunday mornings. I put the leftovers, if any, in my husband's lunch for a surprise treat. Ingredients:
2 cups king arthur unbleached all-purpose flour |
1 cup sugar |
2 teaspoons baking powder |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
2 eggs |
1/2 cup butter |
1 teaspoon vanilla extract |
1 can (8 ounces) crushed pineapple, undrained |
1/2 cup shredded carrot |
1/2 cup sunflower kernels |
Directions:
1. In a large bowl, combine the flour, sugar, baking powder, cinnamon and ginger. In another bowl, whisk the eggs, butter and vanilla; stir in pineapple. Stir into dry ingredients just until moistened. Fold in carrot and sunflower kernels.
2. Fill greased or paper-lined muffin cups three fourths full. Bake at 375° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
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