These fluffy and moist muffins are bursting with the candy and tangy flavors of carrots, pineapple, and raisins. They seem to be a pleasant deal with that is good for breakfast, snacking, or anytime you need one thing comforting and scrumptious.
Carrot and Pineapple Muffins – doesn’t that identify simply make your mouth water? Think about biting right into a gentle, tender muffin full of the pure sweetness of carrots, the tropical tang of pineapple, and the chewy goodness of raisins. It’s like a taste celebration in each chunk.
In regards to the Recipe
Should you’re searching for a muffin recipe that’s somewhat out of the bizarre however oh-so-delicious, you’ve obtained to strive these Carrot and Pineapple Muffins. The mixture of flavors and textures is simply divine, and the perfect half? They’re surprisingly straightforward to make.
Why You’ll Love This Recipe
There’s a lot to like about these muffins. First off, they’re extremely moist and tender, because of the grated carrots and crushed pineapple. The sweetness from the fruit is completely balanced by the heat of cinnamon and the chewy bursts of raisins. Plus, they’re made with a mixture of entire wheat and all-purpose flour, so that you get somewhat dietary increase too.
Nutrient Advantages
Not solely are these muffins scrumptious, however in addition they pack a dietary punch. Carrots are loaded with vitamin A, fiber, and antioxidants, whereas pineapple is a superb supply of vitamin C and bromelain (an enzyme that aids digestion). The raisins present iron and potassium, and the entire wheat flour presents up some further fiber too.
Carrot and Pineapple Muffins
These fluffy and moist muffins are bursting with the candy and tangy flavors of carrots, pineapple, and raisins. They seem to be a pleasant deal with that is good for breakfast, snacking, or anytime you need one thing comforting and scrumptious.
Servings: 0
Substances
- 2 1/4 tbsp Advantageous Sugar
- 1/3 cup Carrot (finely grated)
- 1 Egg
- 1/3 cup Canned Pineapple (crushed or very finely chopped)
- 1/3 cup Raisins
- 1/3 cup Sunflower Oil (+ 2/3 tsp)
- 1/3 cup Plain Flour
- 1/3 cup Complete Wheat Flour
- 1/2 tsp Baking Powder
- 1/3 tsp Baking Soda
- 2/3 tsp Cinnamon Powder
- Salt as per style
Directions
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Sift collectively the flours, baking powder, baking soda, cinnamon powder and salt.
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Combine properly.
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Beat the oil, sugar and egg in a bowl till properly blended.
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Add the carrot, pineapple and raisins.
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Step by step add the flour combination, beating all of the whereas till all components are simply mixed.
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Pour this into muffin tray lined with paper liners.
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Place them right into a preheated ove.
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Bake for 25 minutes at 350F.
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As soon as executed, take away and funky them for a couple of minutes.
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Retailer them in an hermetic container.
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These keep good for 3 to 4 days.
Regularly Requested Questions
Can I take advantage of recent pineapple as a substitute of canned?
Definitely. Contemporary pineapple would work nice right here too. Simply finely chop it up earlier than including to the batter. You could wish to cut back the sugar a bit since recent pineapple is commonly sweeter than the canned selection.
How ought to I grate the carrots?
The finer you may grate them, the higher they’ll incorporate into the batter. A field grater or meals processor with a grating disc works completely.
Can these muffins be frozen?
Sure, they freeze superbly. Allow them to cool fully, then retailer in an hermetic freezer bag for as much as 3 months. Thaw at room temperature or pop them into the microwave for 30-45 seconds.
What sort of oil works greatest?
A gentle-flavored oil like vegetable, canola and even mild olive oil would all work properly right here. Simply keep away from something with a robust taste like sesame or peanut oil.
Can I make these right into a loaf as a substitute of muffins?
You wager. The batter ought to bake up properly in a regular 9×5 loaf pan. Simply enhance the baking time to 50-60 minutes, checking doneness with a toothpick.
