CARROT PINEAPPLE MUFFINS
Make and share this Carrot Pineapple Muffins recipe from Food.com.
Provided by cuisinebymae
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Stir together sugar and oil.
- Stir in the eggs until well combined.
- Stir in vanilla.
- In a separate bowl, combine flour, baking powder, baking soda, cinnamon and salt.
- Stir into sugar mixture just until combined.
- Stir in carrots and pineapple just until combined.
- Spoon into greased muffin tin, filling to top.
- Bake in a preheated 375F oven for 20 minutes or until done.
- Cool in pan for 5-10 minutes, then remove to a rack to finish cooling.
CARROT PULP MUFFINS
Looking at the mound of carrot pulp from my juicer and then at my 2-1/2-year-old daughter (who loves bread) inspired me to experiment... This muffin is dense, healthy, and can be tweaked to suit your tastes. As is, it is not sweet, but you could certainly add mashed ripe banana or pineapple. Once out of the oven, sprinkle the tops with cinnamon sugar while they are still hot.
Provided by bunnyfitch
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
- Mix carrot pulp, applesauce, eggs, and brown sugar together in a bowl.
- Mix spelt flour, oats, cinnamon, baking soda, baking powder, nutmeg, and ginger together in a separate bowl.
- Combine carrot pulp and flour mixtures until batter is blended and thick. Fold in walnuts and raisins.
- Spoon batter into the prepared muffin tin. Press down and fill each cup to the top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.
Nutrition Facts : Calories 117 calories, Carbohydrate 17.4 g, Cholesterol 31 mg, Fat 4.4 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 0.6 g, Sodium 95.8 mg, Sugar 7.1 g
CARROT PULP AND PINEAPPLE MUFFINS
Don't throw away the carrot pulp after you juice those organic carrots! This is a great use for that pulp that many people throw away. Make this recipe or print it and give it to a friend along with your leftover pulp. Tasty!
Provided by suzipen
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 1h15m
Yield 28
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper liners.
- Mix sugar, all-purpose flour, white whole wheat flour, cinnamon, baking soda, baking powder, and cloves in a very large bowl. Stir in carrot pulp, dates, shredded coconut, and walnuts.
- Whisk crushed pineapple, eggs, coconut oil, grapeseed oil, and milk together in a separate bowl. Fold into the sugar mixture until batter is well blended.
- Divide batter evenly among muffin tins, filling each cup almost to the top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
Nutrition Facts : Calories 339.7 calories, Carbohydrate 39.1 g, Cholesterol 40.2 mg, Fat 19.8 g, Fiber 3.1 g, Protein 4.5 g, SaturatedFat 8.8 g, Sodium 166.1 mg, Sugar 22.4 g
LARGE BATCH CARROT PINEAPPLE MUFFINS
Make and share this Large Batch Carrot Pineapple Muffins recipe from Food.com.
Provided by Abby Girl
Categories Quick Breads
Time 55m
Yield 40 -60 muffins
Number Of Ingredients 12
Steps:
- Combine the carrots, pineapple oil, eggs and sugar in a large bowl. Mix well.
- In another bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, salt and rasins. Mix well then add to the wet ingredients. This batter can stay in the fridge for up to 4 weeks.
- To bake: Pre-heat oven to 350. Place the mixture into muffin tins. Cook for 25 minutes.
Nutrition Facts : Calories 277.5, Fat 12.2, SaturatedFat 1.8, Cholesterol 42.3, Sodium 301, Carbohydrate 39.7, Fiber 1.2, Sugar 23.5, Protein 3.5
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