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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pineapple Carrot Raisin Muffins Recipe

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This recipe for Pineapple Carrot Raisin Muffins is from Cooking With The POLK Girls, 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:  
2 C. Flour
1 C. Sugar
1 1/2 tsp. Baking Powder
1 tsp. ground Cinnamon
8 oz. crushed Pineapple, including juice
2 Eggs
1/2 C. Butter, melted
1 C. Seedless or Golden Raisins
1/2 C. shredded Carrots
Directions:
Directions:
Combine flour, sugar, baking powder and cinnamon in large bowl.
Add pineapple with juice, eggs, butter, raisins and carrots; stir until just blended.
Spoon evenly into 36 mini-muffin cups sprayed with non-stick vegetable cooking spray.
Bake at 375° for 15-20 minutes, or until toothpick inserted in center comes out clean.
Remove muffins from pans, place onto a wire rack to cool.


*For 2-1/2 inch muffins: Spoon batter into 2-1/2 inch muffin pans instead of mini-muffin pans. Bake as directed for 20 to 25 minutes. Cool as directed.

 

 

 

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