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Pineapple-Carrot Muffins

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By Pillsbury Kitchens
Updated Jul 16, 2010
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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
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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

  • Step 
    1
    Heat 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.
  • Step 
    2
    In 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.
  • Step 
    3
    Bake 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;
*Percent Daily Values are based on a 2,000 calorie diet.

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