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Carrot Muffins Recipe

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This recipe for Carrot Muffins is from Ambassadors For Health 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 cup crushed pineapple in its own juice
3 cups flour
2 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoon cinnamon
3 eggs
1/2 cup of vegetable oil
2 teaspoons of vanilla extract
2 cups coarsely shredded carrots
1/2 cup apple sauce
Directions:
Directions:
Preheat oven to 350º F. Drain pineapple and reserve the juice. In a large bowl, mix eggs, oil, vanilla extract and pineapple juice. Add flour, sugar, baking soda, baking powder, salt and cinnamon. Beat at medium speed until blended. Stir in the crushed pineapple, shredded carrots and apple sauce. Grease muffing pan or line with paper cups. Fill muffin tins with 3/4 full with batter. Bake until toothpick stuck in center of muffin comes out clean, about 20 minutes. Cool on wire rack about 2 minutes. Serve warm.

Approximately 2 dozen muffins.
Calories per serving: 186

 

 

 

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