Easy Carrot Pineapple Muffins Food

EASY CARROT PINEAPPLE MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line or grease a muffin pan.
• Using a large bowl, whisk together the dry ingredients: flour, sugar, baking soda, baking powder, cinnamon, and salt. Set aside.
• In another bowl, whisk together the wet ingredients: crushed pineapple, eggs, vegetable oil, and vanilla extract until combined together.
• Stir the wet ingredients into the dry ingredients, whisking until the ingredients are just combined (no dry ingredients are visible). Fold in the grated carrots. Scoop into the muffin cups, filling each ¾ full. Bake for 20-22 minutes, until a wooden skewer inserted in the middle comes out clean.
• Let the muffins cool for 5 minutes before removing them from the pan and letting them cool further on a wire rack. Enjoy warm or cool with some butter if you like.

CARROT PINEAPPLE MUFFINS

Steps:

• Stir together sugar and oil.
• Stir in the eggs until well combined.
• Stir in vanilla.
• In a separate bowl, combine flour, baking powder, baking soda, cinnamon and salt.
• Stir into sugar mixture just until combined.
• Stir in carrots and pineapple just until combined.
• Spoon into greased muffin tin, filling to top.
• Bake in a preheated 375F oven for 20 minutes or until done.
• Cool in pan for 5-10 minutes, then remove to a rack to finish cooling.

PINEAPPLE AND CARROT SURPRISE MUFFINS

Steps:

• Heat oven to 400°F. Line 12 regular-size muffin cups with paper baking cups (or spray cups with cooking spray or grease with shortening). In large bowl, stir flour, brown sugar, pumpkin pie spice and melted butter with spoon until mixture looks like coarse crumbs. Reserve 1/2 cup mixture for topping.
• Stir baking powder, baking soda, salt, eggs, carrots and pineapple into remaining crumb mixture just until moistened; set aside.
• In small bowl, beat cream cheese, granulated sugar and vanilla with electric mixer on medium speed until well blended.
• Fill muffin cups 2/3 full with batter. Make indentation in top of each muffin, using back of spoon. Drop about 1 teaspoon cream cheese mixture into each indentation. Sprinkle reserved crumb mixture over batter and filling.
• Bake 20 to 30 minutes or until golden brown and edges spring back when touched lightly. Cool muffins in pan 5 minutes; remove from pan to cooling rack. Serve warm or cooled. Store covered in refrigerator.

CARROT OATMEAL MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease muffin tins.
• In a large bowl, mix the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and cinnamon. Make a well in the center of the mixture, and add white sugar, brown sugar, canola oil, eggs, and vanilla. Mix just until evenly moist. Fold in the oats, coconut, raisins, carrots, and pineapple.
• In a bowl, blend the reserved pineapple juice and cream cheese. Fill each muffin cup about 1/2 full with the muffin batter, reserving about 1/3 of the batter. Spoon approximately 1 teaspoon of the cream cheese mixture into the muffin cups. Top with remaining batter, so that each muffin cup is about 2/3 full.
• Bake 25 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

CARROT PINEAPPLE CUPCAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Grease 12 muffin cups or line with paper liners.
• Stir white sugar, vegetable oil, and eggs together in a large mixing bowl until thoroughly combined.
• Whisk flour, baking powder, baking soda, cinnamon, and salt in a separate bowl.
• Stir flour mixture into liquid ingredients until thoroughly moistened. Mix in carrot, pineapple, and 1 teaspoon vanilla extract.
• Pour batter into the prepared muffin cups, filling them to the top.
• Bake cupcakes in the preheated oven until a toothpick inserted into the middle of a cupcake comes out clean, about 20 minutes. Set aside to cool completely.
• Cream butter with cream cheese with an electric hand mixer in a bowl until smooth.
• Beat in confectioners' sugar, vanilla extract, and milk to make a spreadable frosting; frost the cooled cupcakes.

DELICIOUS PINEAPPLE MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease and flour muffin pans, or line with paper liners.
• In a large bowl, stir together 2 cups flour, white sugar, baking powder and salt. Drain pineapple, reserving 1/4 cup juice. Make a well in the center of the dry ingredients, and pour in the reserved juice, egg, milk, and 1/4 cup melted butter. Mix just until blended.
• In a separate bowl, stir together the cinnamon, brown sugar, 1/2 cup flour, and 1/4 cup melted butter to make the topping.
• Spoon batter into muffin cups, then spoon crushed pineapple over the batter and sprinkle with the cinnamon topping.
• Bake for 30 minutes in the preheated oven, until a toothpick inserted in the crown of the muffin comes out clean.

PINEAPPLE CARROT RAISIN MUFFINS

Steps:

• Preheat oven to 375 degrees.
• In large bowl combine dry ingredients: Flour, Sugar, Baking Powder, ground cinnamon and ground ginger.
• Stir in carrots, raisins and nuts.
• In a seperate bowl, combine wet ingredients: undrained pineapple, eggs, butter and vanilla.
• Stir into dry ingredients until just blended.
• DO NOT OVERBLEND, please. (: (it's for your own good, really).
• Spoon into greased 2 1/2 inch muffin cups.
• Bake in 375 degree oven for 20-25 minutes, or until toothpick inserted into center is clean when removed.
• Remove from pan and cool on wire rack.

PINEAPPLE CARROT MUFFINS

Steps:

• Mix in order given and bake at 350 degrees for 20-25 minutes.
• You can use paper lined muffin cups, if you wish.

DAIRY-FREE PINEAPPLE-CARROT MUFFINS

Steps:

• Thaw pineapple chunks, then chop finely. Place in a fine mesh strainer over a bowl and press out as much juice as possible with the back of a spoon. Set aside while you prepare the batter.
• Heat vegan butter in the microwave in 30-second intervals until melted. Allow to cool.
• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease or line 9 cups of a standard muffin tin.
• Place flour into a large measuring cup. Add baking powder, baking soda, and salt; stir with a fork.
• Whisk water, sugars, and egg together in a large bowl. Stir in cooled melted butter, lemon zest, and vanilla. Add dry ingredients and mix until blended. Stir in carrots and pineapple until blended; batter will be very thick. Divide between the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Remove from the oven and cool in the pan for 5 minutes before removing to a rack to cool completely.

CARROT PULP AND PINEAPPLE MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper liners.
• Mix sugar, all-purpose flour, white whole wheat flour, cinnamon, baking soda, baking powder, and cloves in a very large bowl. Stir in carrot pulp, dates, shredded coconut, and walnuts.
• Whisk crushed pineapple, eggs, coconut oil, grapeseed oil, and milk together in a separate bowl. Fold into the sugar mixture until batter is well blended.
• Divide batter evenly among muffin tins, filling each cup almost to the top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.

CARROT MUFFINS WITH RAISINS AND DRIED PINEAPPLE

Steps:

• Preheat the oven to 375°F.
• Grease 18 muffin cups, set aside.
• In a large bowl, beat the eggs.
• Add buttermilk, oil, honey and vanilla and mix together until well blended.
• With a wooden spoon, stir in the carrots, raisins, pecans and pinepple.
• In a small bowl, mix together the flours, baking soda, cinnamon and salt.
• Gently fold the dry ingredients into the carrot mixture and mix until just blended (don't overmix).
• Spoon the batter into the muffin cups, filling to the top.
• Bake for 25 minutes, or until the muffins spring back when lightly pressed.
• Let cool for five minutes in the tins, then transfer to a cooling rack.

CARROT APPLESAUCE PINEAPPLE MUFFINS

Steps:

• Heat the oven to 350. Drain the pineapple and save the juice in a seperate bowl. Shred carrots in the food processor and set aside. In a large bowl whisk together the flour, Splenda, baking soda, baking powder, salt, and cinnamon. Make a well in the center of the mixture and pour in the pineapple juice, 2 eggs, egg white, oil, and vanilla extract. Beat at medium speed until blended - about 90 seconds. With a spoon, stir in the crushed pineappe, shredded carrots and applesauce. Next spoon the mixture into baking cups set in muffin tins. Bake until a toothpick comes out clean, about 25 minutes. Remove from oven and remove from tins. Set on wire racks to cool. Serve warm! Serves 24.
• Tip: for nice muffin tops, fill baking cups to almost the top.