Carrot And Pineapple Muffins

1. 1

   Preheat the oven to 375u00b0F. Line a 12-cup muffin pan with paper liners.

2. 2

   Drain pineapple and reserve juice. Finely chop pineapple pieces. Place in a large bowl with the reserved pineapple juice, eggs and honey; mix well with a fork.

3. 3

   Sift flour into a large bowl. Stir in walnuts and grated carrot. Add pineapple mixture; stir with a wooden spoon until ingredients are just combined. Do not over mix. Spoon mixture evenly into prepared muffin pan.

4. 4

   Bake for 15-20 mins or until muffins are light golden and toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.

* Per serving · 4 servings · Values may vary.

No additional tips available.