Carrot Pineapple Muffins
At a Glance
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 12.00 muffins
Categories
- Breakfast
- Muffins
- Snack
- Baking
- Easy
Dietary
- Vegetarian
Allergens
- Eggs
- Wheat
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Carrot Pineapple Muffins brings together 1 cup sugar, 2/3 cup vegetable oil or 2/3 cup canola oil, 2 eggs in a practical dish for home cooking. It takes about 30 min to prepare and cook. It makes approximately 12 servings.
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Equipment
Muffin tin, mixing bowls, cooling rack
Ingredients
- 1 cup sugar
- 2/3 cup vegetable oil or 2/3 cup canola oil
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup grated carrot
- 1 cup drained crushed pineapple
Instructions
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.
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