Carrot & Pineapple Muffins  Muffins  58 reads

Carrot & Pineapple Muffins
2 eggs
175 ml vegetable oil 3/4 cup
250 ml sugar 1 cup
5 ml vanilla 1 tsp
250 ml flour 1 cup
2 ml baking soda 1/2 tsp
2 ml salt 1/2 tsp
5 ml baking powder 1 tsp
1 ml cinnamon 1/4 tsp
250 ml carrots, grated 1 cup
50 ml crushed pineapple & juice 1/4 cup
50 ml walnuts, chopped (optional) 1/4 cup

In a large bowl; mix eggs, oil, sugar and vanilla together.

In a another bowl; blend together flour, baking soda, salt, baking powder and cinnamon. Add to egg mixture. Gently stir in carrots and pineapple until just blended. Fill muffin cups two thirds full. Bake in preheated 350 F (180 C) oven for 25 minutes.

Serves 12


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