Pineapple Carrot Muffins
A couple of extra carrots, from my Fresh Vegetable Dip, were in the fridge. I pity them for not being consumed yet. Subsequently, I thought of taking them out, peeling them, grating them and baking them for Pineapple Carrot Muffins. This is an improved version of the first Carrot Bread I posted.
I usually do the baking around 5am and spend about an hour in the kitchen. I leave most of my baked goodies at home for my Royce and Colby but I make sure I bring some for my officemates. They will surely tease me after reading my blog that I baked again and didn’t bring some.
PINEAPPLE CARROT MUFFINS
2 1/2 cups all-purpose flour
2 1/2 tsp. ground cinnamon
1 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1 2/3 packed light brown sugar
3 pcs. eggs
2 cups carrots, peeled and grated
1/2 cup peanuts, toasted and chopped
1 cup crushed pineapple
Preheat oven to 350 degrees F.
Grease muffin pans with butter or margarine and lightly floured. Covering all sides of the pan.
Mix flour, cinnamon, baking soda, bakign powder and salt in a bowl. Seat aside.
In a separate bowl, beat sugar and eggs. Stir in carrots and crushed pineapple.
Gradually stir in flour mixture just until blended.
Pour batter into muffin pans.
Bake Pineapple Carrot Muffins for 20-25 minutes.