Carrot-Pineapple Muffins Recipe

Name: Carrot-Pineapple Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. flour; 3/4 c. sugar; 1 tsp. cinnamon; 1/4 tsp. nutmeg; 1/2 tsp. baking soda; 1/4 tsp. salt; 2 eggs; 1/3 c. vegetable oil; 3/4 c. grated carrots; 1/3 c. drained crushed pineapple; 1/4 c. chopped nuts

Servings: persons

1 c. flour
3/4 c. sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. baking soda
1/4 tsp. salt
2 eggs
1/3 c. vegetable oil
3/4 c. grated carrots
1/3 c. drained crushed pineapple
1/4 c. chopped nuts

1
Place doubler paper liners in muffin pan.
2
In medium mixing bowl, mix the flour, sugar, cinnamon, nutmeg, baking soda and salt. Mix in eggs and oil.
3
Beat on medium speed 3 minutes, scraping bowl often.
4
Stir in remaining ingredients until evenly distributed. Fill each muffin cup half full of batter.
5
Microcook on High 2 1/2 minutes, rotating after 1 minute.
6
Test for doneness by inserting wooden toothpick in center of cupcake; they are done when the pick comes out clean (the tops will appear moist).
7
Carefully remove cupcakes/muffins to rack and remove liners as soon as muffins are removed from pan.
8
Repeat.
9
Yields 15.

672

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 c. flour, 3/4 c. sugar, 1 tsp. cinnamon, 1/4 tsp. nutmeg, and more.

Yes, Carrot-Pineapple Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot-Pineapple Muffins

How did you like this recipe?

Frequently Asked Questions