"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Carrot and Pineapple Muffins Recipe

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This recipe for Carrot and Pineapple Muffins, by , is from The Welsh Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Enid DesRoches
Added: Friday, August 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cups flour
1 cup sugar
1 tsp baking soda
1 tsp cinnamon
tsp salt
2/3 cups canola oil
2 eggs
1 cup finely grated raw carrot
cup crushed pineapple, with juice
1 tsp vanilla

Directions:
Directions:
Sift flour, sugar, baking powder, baking soda, cinnamon and salt together in large boil. Add oil, eggs, carrot, pineapple and vanilla.

Blend on low speed until all is moist, then beat for 2 minutes at a medium speed. Half fill greased muffin tins and bake at 350F for 25 minutes.

Number Of Servings:
Number Of Servings:
24 Muffins

 

 

 

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