Pineapple Carrot Muffins
Prepared by: Tammy Roberts,
University of Missouri Extension
May 4, 2014
Yield: 12 Servings, 1 muffin per serving
- 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 of ground nutmeg, pumpkin pie spice or apple pie spice
- Non-stick cooking spray
- Preheat oven to 350 degrees.
- Rinse and peel carrot. Shred with a grater. Measure out ¾ cup shredded carrot.
- In a medium bowl, add pineapple with juice, oil, water, vinegar, and shredded carrot. Mix with a fork to combine.
- In a large bowl, mix flour, brown sugar, baking soda, cinnamon, salt, and nutmeg. Blend well with a fork to break up any lumps.
- Add wet ingredients to dry ingredients. Mix until just combined. If using raisins or walnuts, gently stir in now.
- 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.
Nutrition information per serving (1 muffin)
Total Fat: 6g
Saturated Fat: 0g
Protein: 12 mg
(Source: Share Our Strength’s Cooking Matters Program)
Funded in part by USDA SNAP.
Running out of money for food? Contact your local food stamp office or go online to hthttp://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.p>
Last update: Monday, May 05, 2014