Pineapple Carrot Raisin Muffins Recipe
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Contributor: |
Contributor: Sherri Walsh (Mammy)
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 c. all-purpose flour
1 c. sugar
1 1/2 tsp. baking powder
1 tsp. cinnamon
1 can (8 oz) crushed pineapple, undrained
2 eggs
1/2 c. butter, melted1 c. Golden raisins
1/2 c. shredded carrots
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Directions: |
Directions:Preheat oven to 375º. Spray 36 mini-muffin cups or line with muffin cup papers.
Combine flour, sugar, baking powder, and cinnamon in a large bowl. Add undrained pineapple, eggs, butter, raisins, and carrots. Stir until blended. Spoon evenly into 36 mini-muffin cups.
Bake for 15-20 minutes or until a toothpick comes out clean. Remove from pan onto a cooling rack.
*NOTE* For 2 1/2" muffins: Spoon batter into regular-sized muffin pan. Bake as directed for 20-25 minutes. Cool as directed |
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Number Of
Servings: |
Number Of
Servings:36 |
Preparation
Time: |
Preparation
Time:40 minutes |
Personal
Notes: |
Personal
Notes: When I was way younger, my Mom made these muffins and I fell in love with them. She had gotten the recipe from the back of the Dole Golden Raisin box. Years later I wanted to make them again but she couldn't find the original recipe. I literally sat on the floor of the grocery store and pulled out every raisin box and looked at the back for the recipe. I was unsuccessful and still had to put all those boxes back. Eventually, we found the recipe and I have made it enough times to make up for my floor sitting, box pulling, restocking experience. I even made them Gluten Free one time but forgot how I did it and will never be able to do it again. Sadly, that is how I am sometimes. I make it from scratch, forget to write it down, and then it is lost forever because I don't know what I did.
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