Carrot Pineapple Muffins
Submitted by scouter
Whole wheat carrot pineapple muffins with brown sugar, cinnamon, and crushed pineapple juice in the batter. Tender, fruity, and best served warm straight from the oven.
YIELD
4 servingsPREP
20 minCOOK
25 minREADY
45 minThese muffins pull double duty. Whole wheat flour and grated carrots bring the nutrition, while crushed pineapple and brown sugar bring the flavor that actually makes you want to eat them.
The clever part? You drain the pineapple and mix the reserved juice with skim milk to create the liquid base. Every drop of fruit flavor goes into the batter, nothing wasted.
A touch of cinnamon and vanilla round things out. The crumb is tender without being cakey, and the pineapple bits stay juicy throughout.
Best served warm, right out of the tin. That first bite with the steam still rising is something special.
Kitchen Tips
- Stir until just moistened. A few small lumps are fine. Over-mixing makes tough, dense muffins every time.
- Fill each cup only two-thirds full. These rise quite a bit and you want domed tops, not overflow.
- Grate your carrots finely so they blend into the batter rather than sitting in chunks
- These freeze well. Cool completely, wrap individually, and reheat in the microwave for 20 seconds.
Ingredients
Directions
Drain the Pineapple, reserving the juice.
Add enough skim milk to the juice to make ¾ cup of liquid, then set aside.
Combine the next seven 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 ⅔ full.
Bake at 375℉ (190℃) for 20 to 25 minutes or until done. Serve warm.
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