"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pineapple Carrot Muffins Recipe

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This recipe for Pineapple Carrot Muffins, by , is from Chasdei Lev Pesach 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!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 c. crushed pineapple
1 c. grated carrot
2 eggs
⅔ cup oil
1 cups potato starch
1 cup sugar
1 T. vanilla sugar (optional)
1 t. baking powder (optional)
1 t. cinnamon
t. salt

Directions:
Directions:
Preheat oven to 350 F. Combine all the ingredients and mix well.Fill the muffin cups until almost full, since the muffins will
barely rise.Bake at 350 F for 20 to 25 minutes, until they are firm to the touch and the tops begin to brown.

Number Of Servings:
Number Of Servings:
18 muffins
Personal Notes:
Personal Notes:
To garnish, cut thick carrot slices and pierce with a decorative toothpick.

 

 

 

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