 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
These are sooo moist! Great for breakfast or brunch, and even packing in lunches. Ingredients:
2 cups flour |
3/4 cup sugar |
2 teaspoons ground cinnamon |
2 teaspoons baking soda |
1/2 teaspoon salt |
3 eggs, lightly beaten |
3/4 cup vegetable oil |
2 cups grated carrots (or zucchini) |
1/2 cup chopped pecans |
1/2 cup crushed pineapple, undrained |
Directions:
1. Preheat oven to 350F.
2. Oil or grease 2 12-cup muffin tins.
3. Mix together flour, sugar, cinnamon, baking soda, and salt in a large bowl.
4. Add the eggs and oil, stirring until just moistened.
5. Mix in the carrots, pecans and pineapple, stirring until blended.
6. Pour batter into muffin tins and bake for 25-30 minutes or until a toothpick can be removed clean from a muffin.
7. Cool in pans for 10 minutes, then finish cooling on a wire rack.
|
|