Carrot and Pineapple Muffins
Carrot and Pineapple Muffins this recipe is very simple to make and the the carrot and pineapple make them very moist, ideal with a cup of coffee, and the kids will love them as a snack or with their lunch.
1 1/2 Cups sifted all-purpose Flour 1 Cup Sugar 1 Tsp Baking Powder 1 Tsp Baking Soda 1 Tsp Cinnamon 1/2 Tsp Salt 2/3 Cup Melted Unsalted Butter 2 Eggs 1 Cup of Finely Grated Carrot 1/2 Cup Crushed Pineapple, with juice 1 Tsp Vanilla Essence
1.Heat the oven to 325 degrees and line your 24 muffin tins, with large paper cup.
2. Sift the flour, sugar, baking powder, baking soda, cinnamon and salt together in a large mixing bowl.
3. In another bowl add the butter, pineapple, carrot, vanilla and eggs mix together.
4. Make a well in the center of the flour mixture and add the carrot mix and stir together until lightly mixed together.
5. Spoon the batter into the prepared muffin tins just over half full.
6. Bake in the oven for 25 minutes or until the tops are springy to the touch.
7. Allow to cool completely on a wire rack.
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