Pineapple Carrot Muffins

Name: Pineapple Carrot Muffins
Cook time: 45 min
Total time: 45 min
Cuisine: American
Ingredients: 1 medium carrot; 1 cup canned crushed pineapple with juice; 5 Tablespoons canola oil; ¼ cup cold water; 1 Tablespoon white distilled vinegar; 1 ½ cups all-purpose flour; ¾ cup light brown sugar, packed; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; ¼ teaspoon salt; Pinch ground nutmeg, pumpkin pie spice, or apple pie spice; Non-stick cooking spray; ½ cup chopped walnuts (or ½ cup raisins); 12-cup muffin pan; Box grater; Can opener; Fork; Large bowl; Measuring cups; Measuring spoons; Medium bowl; Mixing spoon; Vegetable peeler

7 steps

Cook:45min

Chef’s Notes Use whole wheat flour for half of the all-purpose flour. To make these as a cake, pour batter into a greased 8-inch baking dish. Bake until top is golden brown and a toothpick inserted in the middle comes out clean, about 30–40 minutes. This recipe does not work well when doubled or baked as a cake in any pan larger than 8 inches. To make these a cupcake dessert, add a cream cheese frosting. Mix 4 Tablespoons soft cream cheese, ⅔ cup nonfat plain yogurt, and 1–2 Tablespoons honey until smooth and creamy. Spread a thin layer of frosting over each muffin. You can line muffin pan with paper muffin cups instead of using cooking spray, if you like. Make a double batch. Muffins freeze well for up to 2 weeks. Pull one out each morning for a grab-and-go breakfast. Reheat in microwave for 1 minute or toaster oven for 5 minutes.

Updated at: Wed, 16 Aug 2023 21:05:19 GMT

Ingredients

12 servings

1carrot

medium

1 cupcanned crushed pineapple with juice

5 tablespoonscanola oil

¼ cupwater

cold

1 tablespoonwhite distilled vinegar

1 ½ cupsall-purpose flour

¾ cuplight brown sugar

packed

1 teaspoonbaking soda

1 teaspoonground cinnamon

¼ teaspoonsalt

ground nutmeg

pumpkin pie spice, or apple pie spice

non-stick cooking spray

Optional

½ cupwalnuts

chopped, or 1/2 cup raisins

Materials

Instructions

Step 1

Preheat oven to 350°F.

Step 2

Rinse and peel carrot. Shred with a grater. Measure out ¾ cup shredded carrot.

Step 3

In a medium bowl, add pineapple with juice, oil, water, vinegar, and shredded carrot. Mix with a fork to combine.

Step 4

In a large bowl, mix flour, brown sugar, baking soda, cinnamon, salt, and nutmeg. Blend well with a fork to break up any lumps.

Step 5

Add wet ingredients to dry ingredients. Mix until just combined.

Step 6

If using walnuts or raisins, gently stir in now.

Step 7

Coat muffin pan with non-stick cooking spray. Fill each muffin cup about ¾ full with batter. Bake on middle rack of oven until muffin tops are golden brown and a toothpick inserted comes out clean, about 20–25 minutes.

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