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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Carrot Pineapple Muffins Recipe

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This recipe for Carrot Pineapple Muffins is from A Collage of Recipes from Now and Then, 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:  
Liquid Ingredients
4 c (11) shredded carrots
540 ml (2 c) oil
8 eggs
1000 ml (4 c) sugar
19 oz crushed pineapple including juice

Dry Ingredients
1500 ml (6 c) flour
16 ml (4 tsp) baking soda
16 ml (4 tsp) baking powder
12 ml (3 tsp) nutmeg
4 ml (1 tsp) salt
Directions:
Directions:
Add well mixed dry ingredients to well mixed liquid ingredients. Stir well. Mixture may be stored in covered container in refrigerator for 6 weeks.
Number Of Servings:
Number Of Servings:
Makes 3 Dozen

 

 

 

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