Carrot pineapple muffins
1 dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Flour |
| 2 | teaspoons | Baking powder |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 1½ | teaspoon | Cinnamon |
| ½ | teaspoon | Nutmeg |
| ⅛ | teaspoon | Cloves |
| 2 | eaches | Eggs |
| ½ | cup | Brown sugar |
| ⅓ | cup | Oil |
| 1 | cup | Crushed pineapple |
| 1½ | cup | Grate carrot |
Directions
Preheat oven to 425. Grease a 12 cup muffin pan. In a bowl sift together flour, baking powder, baking soda, salt, and spices. In another bowl beat eggs with sugar until thick and light. Beat in oil until well blended. Stir in crushed pineapple and carrots. Pour liquid ingredients into dry ingredients and stir only until all ingredient are moistened. Spoon batter into greased muffin tins. Bake 15 - 20 minutes at 425. Remove from muffin tins and cool on wire rack. From Empress Food Flair Recipes Pamphlet by Lucerne Foods * CROSSPOSTED Submitted By INTER_COOK On 09-04-95