How To make Carrot Pineapple Muffins
8 1/4 oz Pineapple; Crushed, 1 Cn
1 x Skim Milk
2 c Whole Wheat Flour
1 1/3 c Brown Sugar; Packed
1 tb Baking Powder
1/2 ts Salt
2 tb Sugar
1/2 ts Cinnamon
3/4 c Carrots; Grated
1/3 c Vegetable Oil
1 ea Egg; Lg, Beaten
1/2 ts Vanilla
Drain the Pineapple, reserving the juice. Add enough skim milk to the juice to make 3/4 cup of liquid, then set aside. Combine the next 7 ingredients in a large bowl, stirring until the carrots are well coated. Make a well in the center of the mixture. Combine the milk mixture, oil, egg and vanilla; then add to the dry ingredients. Stir until just moistened and no flour streaks remain. Spoon into muffin tins that have been coated with a non-stick spray, filling each cup 2/3rds full. Bake at 375 degrees F. for 20 to 25 minutes or until done. Serve warm.
How To make Carrot Pineapple Muffins's Videos
Blueberry Muffins with only 8 ingredients
Get the Recipe:
⭐️ Our vegan blueberry muffins are soft, light, moist, and packed with juicy blueberries. They are easy to make with only 8 simple ingredients; you can whip them up in 5 minutes.
⭐️ Ingredients
WET INGREDIENTS
1 teaspoon (3 grams) grated lemon zest
1 cup (240 grams) non-dairy milk any
¾ cup (150 grams) sugar
¼ cup (60 grams) neutral vegetable oil like avocado oil or canola oil
1 tablespoon (15 grams) vanilla extract
DRY INGREDIENTS
2 cups (300 grams) all-purpose flour
1 tablespoon (12 grams) baking powder
⅛ teaspoon salt
2 cups (300 grams) blueberries fresh or frozen
1½ tablespoon (12 grams) cornstarch
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Carrot Pineapple Muffins | Epitome of Taste
Deliciously moist & super soft, these carrot & pineapple muffins are extremely easy to make!
Yield: 6 - 8 Small Muffins
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INGREDIENTS
▪︎1/3 cup sugar
▪︎1/3 cup oil
▪︎1 egg (at room temperature)
▪︎1/2 tsp vanilla extract
▪︎3/4 cup flour
▪︎1 tsp baking powder
▪︎1/2 tsp baking soda
▪︎1/2 tsp cinnamon
▪︎Pinch salt
▪︎1/2 cup grated carrots
▪︎1/2 cup drained crushed pineapple
INSTRUCTIONS
1. Preheat the oven to 175 degrees C. Line a muffin tin with paper liners.
2. In a small bowl whisk together flour, baking powder, baking soda, salt, cinnamon & set aside.
3. In another bowl stir together sugar, oil & egg until well combined.
4. Stir in vanilla extract.
5. Add flour mixture & whisk until just combined.
6. Dump in the grated carrots & crushed pineapple.
7. Spoon the batter evenly into the lined muffin well & bake for about 15 - 20 minutes until muffins are golden.
RECIPE NOTES
An easy way to measure 3/4 cup is to use 1/4 cup three times or 1/2 cup + 1/4 cup = 3/4 cup.
OTHER MUFFIN RECIPES TO TRY
Brownie Muffins
Pear Streusel Muffins
Blueberry Streusel Muffins
Sprinkle Birthday Cake Muffins
Jelly Muffins
Cranberry Almond Muffins
Banana Muffins
Mixed Berry Muffins
Strawberry Jam & Peanut Butter Crumble Muffins
Pineapple Coconut Muffins
Dark Chocolate Muffins
Strawberry Muffins
Apple Cinnamon Muffins
Dark Chocolate Raspberry Muffins
Carrot & Walnut Muffins with Cream Cheese Frosting
Oreo Muffins
Blackberry Crumb Muffins
Chocolate Muffins
Muffin Financiers (French almond cakes)
Cinnamon Crumb Muffins
Coconut Muffins
Pineapple Carrot Muffins
MU Extension Nutrition and Health Specialist, Melissa Cotton, demonstrates how to prepare pineapple carrot muffins. These muffins are a great snack or breakfast item at home or for the on the go family.
You can find the recipe at
For more information on nutrition and physical activities you can do with your family, call 1-888-515-0016.
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SUPER MOIST PINEAPPLE CARROT MUFFINS
This Pineapple Carrot Muffin is easy to make and perfectly moist... Loaded with shredded carrots, crushed pineapple, and raisins.
Ingredients:
2 cups all purpose flour
1/2 tsp fine salt
1 tbsp baking powder
1/2 tbsp cinnamon powder
1/2 cup softened butter
1 1/4 cup sugar
1/2 cup vegetable oil
3 large eggs
1/2 cup grated carrots
1 cup crushed pineapple
1 cup raisins
OTHER RELATED MUFFIN RECIPES:
VANILLA MUFFINS
KABABAYAN
CHOCOLATE CHIPS MUFFINS
PEANUT BUTTER MUFFINS
BANANA OATMEAL MUFFIN
HAM AND CHEESE CONDENSED MILK MUFFIN
BANANA CHOCOLATE WALNUT MUFFINS
#pineapplecarrotmuffins
#moistpineapplecarrotmuffins
#pinoyrecipes
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Carrot Cake Cupcakes
These moist and fluffy carrot cake cupcakes are beyond delicious with toasted walnuts, a perfect mix of spices, and lots of perfectly sweet, cream cheese frosting. Moist but NOT oily! And by the by that cream cheese frosting is the BEST!
Recipe:
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TIM HORTONS CARROT CAKE MUFFIN | COSTING INCLUDED
Carrot Cake Muffin
Yield: 8pcs
Shelf Life: 1-2 days room temp.
1 week ref
2 cups (240g) all purpose flour = 10.56
1 1/2 tsp. (7.18g) baking powder= 1.50
1tsp. (4.80g) baking soda= 1.00
1/2 tsp (3g) salt = 0.25
1 tsp.(2.64g) cinnamon powder = 1.50
3 large eggs = 21.00
3/4 cup (150g) white sugar = 8.25
3/4 cup (150g) brown sugar = 6.75
3/4 cup (185ml) veg.oil = 14.61
1/3 cup (79ml) evap milk = 4.54
1 tsp. vanilla extract = 1.00
2 cups grated carrots = 28.00
1/4 cup (30g) roasted almonds (opt) = 15.60
Tulip paper liners = 12.00
TOTAL = 126.56
PACKAGING IDEAS:
TULIP PAPER LINER:
Paper Cake Picnic Box High Quality Cake Box Super cute picnic box
6 CUPS PAPER BOX:
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