How To make Carrot Pineapple Muffins
8 1/4 oz Pineapple; Crushed, 1 Cn
1 x Skim Milk
2 c Whole Wheat Flour
1 1/3 c Brown Sugar; Packed
1 tb Baking Powder
1/2 ts Salt
2 tb Sugar
1/2 ts Cinnamon
3/4 c Carrots; Grated
1/3 c Vegetable Oil
1 ea Egg; Lg, Beaten
1/2 ts Vanilla
Drain the Pineapple, reserving the juice. Add enough skim milk to the juice to make 3/4 cup of liquid, then set aside. Combine the next 7 ingredients in a large bowl, stirring until the carrots are well coated. Make a well in the center of the mixture. Combine the milk mixture, oil, egg and vanilla; then add to the dry ingredients. Stir until just moistened and no flour streaks remain. Spoon into muffin tins that have been coated with a non-stick spray, filling each cup 2/3rds full. Bake at 375 degrees F. for 20 to 25 minutes or until done. Serve warm.
How To make Carrot Pineapple Muffins's Videos
Cooking Matters - Carrot Pineapple Muffins
Pineapple Muffin |#shorts
Carrot Pineapple Muffins | Epitome of Taste
Deliciously moist & super soft, these carrot & pineapple muffins are extremely easy to make!
Yield: 6 - 8 Small Muffins
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INGREDIENTS
▪︎1/3 cup sugar
▪︎1/3 cup oil
▪︎1 egg (at room temperature)
▪︎1/2 tsp vanilla extract
▪︎3/4 cup flour
▪︎1 tsp baking powder
▪︎1/2 tsp baking soda
▪︎1/2 tsp cinnamon
▪︎Pinch salt
▪︎1/2 cup grated carrots
▪︎1/2 cup drained crushed pineapple
INSTRUCTIONS
1. Preheat the oven to 175 degrees C. Line a muffin tin with paper liners.
2. In a small bowl whisk together flour, baking powder, baking soda, salt, cinnamon & set aside.
3. In another bowl stir together sugar, oil & egg until well combined.
4. Stir in vanilla extract.
5. Add flour mixture & whisk until just combined.
6. Dump in the grated carrots & crushed pineapple.
7. Spoon the batter evenly into the lined muffin well & bake for about 15 - 20 minutes until muffins are golden.
RECIPE NOTES
An easy way to measure 3/4 cup is to use 1/4 cup three times or 1/2 cup + 1/4 cup = 3/4 cup.
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How to Make Carrot Muffins - The Perfect Easter Recipe!
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Carrot Muffins
Ingredients
* 1 cup brown sugar
* 1 1/2 cups shredded carrots
* 1 cup buttermilk
* 1/2 cup vegetable oil
* 3 eggs
* 2 cups all purpose flour
* 2 teaspoons baking powder
* 1 teaspoon baking soda
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves
* 1/2 teaspoon salt
Instructions
* Preheat your oven to 350 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners.
* Add the brown sugar, grated carrots, buttermilk, oil, and eggs to a large bowl and whisk together to combine.
* Add the flour, baking soda, baking powder, ginger (if using), cinnamon, nutmeg, cloves, and salt to the bowl and combine with a wooden spoon or rubber spatula just until the flour disappears.
* Divide the batter evenly between the prepared muffin cups, filling them each about 2/3 full.
* Bake at 350 degrees Fahrenheit for about 19-22 minutes or until golden brown.
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TIM HORTONS CARROT CAKE MUFFIN | COSTING INCLUDED
Carrot Cake Muffin
Yield: 8pcs
Shelf Life: 1-2 days room temp.
1 week ref
2 cups (240g) all purpose flour = 10.56
1 1/2 tsp. (7.18g) baking powder= 1.50
1tsp. (4.80g) baking soda= 1.00
1/2 tsp (3g) salt = 0.25
1 tsp.(2.64g) cinnamon powder = 1.50
3 large eggs = 21.00
3/4 cup (150g) white sugar = 8.25
3/4 cup (150g) brown sugar = 6.75
3/4 cup (185ml) veg.oil = 14.61
1/3 cup (79ml) evap milk = 4.54
1 tsp. vanilla extract = 1.00
2 cups grated carrots = 28.00
1/4 cup (30g) roasted almonds (opt) = 15.60
Tulip paper liners = 12.00
TOTAL = 126.56
PACKAGING IDEAS:
TULIP PAPER LINER:
Paper Cake Picnic Box High Quality Cake Box Super cute picnic box
6 CUPS PAPER BOX:
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Carrot Pineapple Muffins| Non dairy !! Easy Breakfast muffin |
#carrotpineapplecupcakes #kitchen2heart
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Non dairy muffins
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Full ingredient list
190 grams caster sugar
100 grams egg (approx 2 eggs)
160 grams corn oil
1 teaspoon pure vanilla extract
180 grams all purpose flour
1 1/2 teaspoon double acting baking powder
1/2 teaspoon cinnamon powder
1/8 teaspoon salt
100 grams grated carrots
75 grams chopped tinned pineapple
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