Sunshine Pineapple Carrot Muffins

Name: Sunshine Pineapple Carrot Muffins
Prep time: 15 min
Cook time: 20 min
Yield: 18
Ingredients: 1 1/2 cup white flour (all purpose); 1 tsp baking powder; 1 tsp baking soda; 2 tsp ground cinnamon; 1 pinch nutmeg; 1/8 tsp salt; 3/4 cup sugar; 2/3 cup canola oil; 2 eggs size large; 1 tsp vanilla extract; 6 slices canned pineapple; 2 carrots

1 Reviews

0% would make this recipe again

Submitted by Sylvia Hui, RD, Southern Alberta Renal Program (AB)

A light, delicate fruit and vegetable combo, these muffins are great to have on hand.

Preparation : 15 min Cooking : 20 min

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Ingredients

1 1/2 cup	white flour (all purpose)	200 g
1 tsp	baking powder	3 g
1 tsp	baking soda	3 g
2 tsp	ground cinnamon	6 g
1 pinch	nutmeg, or allspice
1/8 tsp	salt
3/4 cup	sugar	150 g
2/3 cup	canola oil	170 mL
2	eggs size large
1 tsp	vanilla extract	5 mL
6 slices	canned pineapple	220 g
2	carrots, grated (not packed)	200 g

Method

In a medium bowl, thoroughly mix flour, baking powder, baking soda, cinnamon, nutmeg or allspice and salt.
In a separate bowl, using an electric mixer beat together sugar, vegetable oil, eggs and vanilla. Stir in pineapple and carrot. Add to dry ingredients all at once and stir just until moistened.
Grease muffin tins. Spoon batter into tins, filling about 3/4 full. Bake at 350°F (180°C) for 20 to 25 minutes, or until toothpick inserted in center of a muffin comes out clean. Cool muffin tins on a wire rack for 10 minutes, then remove muffins.

Observations

When defrosting or reheating muffins in the microwave oven, place them on a paper towel or napkin to absorb excess moisture and to prevent bottom of muffins from getting soggy.

You should count two muffins as one serving of a low potassium fruit/vegetable. For people with diabetes, count two muffins as two grains servings and one serving of a low potassium fruit/vegetable.