Pineapple and carrot muffins

Yield: 1 Servings

Measure Ingredient
1 cup Granulated Sugar
⅔ cup Oil
2 \N Beaten eggs
1½ cup Red Robin All-Purpose Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
½ teaspoon Salt
1 teaspoon Cinnamon
1 teaspoon Vanilla
1 cup Crushed pineapple with juice
1 cup Grated carrots (tastes fine without)

From: Best of the Fairs

Be careful of putting too much of the pineapple juice!!! These are tasty muffins (I omit the carrots and just use the pineapple...).

Place sugar, oil and eggs in large bowl and beat well. Add flour, baking powder, baking soda, salt and cinnamon, mixing well. Add vanilla, pineapple and grated carrots, mixing well. Bake in greased muffin tins at 350 degrees F. for 25-30 minutes. Yields 24 muffins.

Posted to Recipe Archive - 29 Sep 96 submitted by: grantp@...

Date: Thu, 5 Sep 1996 21:04:28 -0500 (CDT)

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