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PINEAPPLE CARROT MUFFINS Recipe

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This recipe for PINEAPPLE CARROT MUFFINS is from From Our Hearts & Table The Bungart Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-1/2 c. flour (or substitute with white spelt flour)
1-1/2 tsp. baking soda
3/4 tsp. salt
1/2 tsp. ground nutmeg
1/2 tsp.cinnamon
2 beaten eggs
1/2 c. veg. oil (or 1/2 c. coconut oil)
1 c. sugar
1/2 c. ground flax seed
1 (8 oz can drained) crushed pineapple
1 c. grated carrots
1/4 c. shredded coconut
1/2c. raisins (optional)
Directions:
Directions:
Pre-heat oven to 350º. Grease 12 cup muffin tin or line with paper liners.
In large bowl combine: flour, baking soda, salt, nutmeg, and cinnamon and mix well.
In separate bowl, beat egg, and oil until well blended. Stir in pineapple, carrots, and coconut. Combine dry and wet ingredients together, but do not over mix.
Fill muffin tins using all the batter. They may be very full, but they will be beautiful. You can make 18 muffins if you do not want large muffins.
Bake for 23 minutes. Cool in muffin pan on rack.
Number Of Servings:
Number Of Servings:
12-18
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
These muffins can be modified to be a most healthy, nutritious, fiber filled bake good. They are moist and freeze well.

 

 

 

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