Give a nutty twist to these delicious muffins baked using pineapples and carrots by adding walnuts and raisins to them.
Pineapple-Carrot Muffins
- Prep Time 20 min
- Total 50 min
- Ingredients 12
- Servings 16
Ingredients
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1/2 cup firmly packed brown sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup oil
- 1 (8-oz.) can crushed pineapple in unsweetened juice, undrained
- 1 egg
- 1 cup shredded carrots
- 1/2 cup raisins
- 1/2 cup chopped walnuts
Instructions
-
Step1Heat oven to 375°F. Grease bottoms only of 16 muffin cups or line with paper baking cups. In large bowl, combine all-purpose flour, whole wheat flour, brown sugar, baking soda, cinnamon and salt; mix well.
-
Step2In small bowl, combine oil, pineapple and egg; blend well. Add to flour mixture; stir just until dry ingredients are moistened. Stir in carrots, raisins and walnuts. Fill greased muffin cups 3/4 full.
-
Step3Bake at 375°F. for 18 to 22 minutes or until muffins are light brown and toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Serve warm.
Nutrition
200
Calories
10g
Total Fat
Nutrition Facts
Serving Size: 1 Muffin
- Calories
- 200
- Calories from Fat
- 90
- Total Fat
- 10g
- 15%
- Saturated Fat
- 1g
- 5%
- Cholesterol
- 15mg
- 5%
- Sodium
- 75mg
- 3%
- Dietary Fiber
- 2g
- 8%
% Daily Value*:
Exchanges:
1 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 2 Fat;Tips from the
Pillsbury Kitchens
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