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
Healthy Carrot Pineapple Muffins! ????????????
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
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Paper Cake Picnic Box High Quality Cake Box Super cute picnic box
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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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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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Carrot Pineapple Muffins - Sarah Pittman
The best carrot pineapple muffin recipe ever! Enjoy!