Sorry that I haven’t done a muffin recipe for a while. My calendar has been overly full recently. I have had very little time to cook or write lately. I will be posting on some of the things I have been up to lately. I am back to normal. I have some great recipes that I will be posting this week!
I want to find muffin recipes that are different. Not your usual type of muffing. Pineapple Carrot Raisin fits the bill. Most carrot muffins taste like pumpkin bread. Lots of different spices. Higher fat. These muffins have a much more delicate taste. The sweetness of pineapple bits with a pop of ground ginger, makes a delicious change for muffins. And the yellow crumb with flecks of orange carrot is lovely. And less fat than a lot of muffins! A little healthier for you. This is a keeper for the Casey family!
Pineapple Carrot Raisin Muffins
Makes 12 muffins.
2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1⁄2 teaspoon ground cinnamon
1⁄4 teaspoon ground ginger
1⁄2 cup shredded carrot
1⁄2 cup raisins
1⁄2 cup chopped walnuts
1 (8 ounce) can crushed pineapple
1⁄2 cup butter (melted)
1 teaspoon vanilla
Preheat oven to 375 degrees.
In large bowl combine dry ingredients: Flour, Sugar, Baking Powder, ground cinnamon and ground ginger.
Stir in carrots, raisins and nuts.
In a separate bowl, combine wet ingredients: undrained pineapple, eggs, butter and vanilla.
Stir into dry ingredients until just blended. DO NOT OVER BLEND, please. (: (it’s for your own good, really). Spoon into greased 2 1/2 inch muffin cups.
Bake in 375 degree oven for 20-25 minutes, or until toothpick inserted into center is clean when removed.
Remove from pan and cool on wire rack.