Pineapple Carrot Raisin Muffins |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 12 each | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 cups all-purpose flour | 1 cup sugar | 2 teaspoons baking powder |
| 1/2 teaspoon ground cinnamon | 1/4 teaspoon ground ginger | 1/2 cup shredded carrots |
| 1/2 cup raisins | 1/2 cup chopped walnuts | 1 cup (8 ounces) crushed pineapple |
| 2 eggs | 1/2 cup butter or margarine, melted | 1 teaspoon vanilla |
| 1 | In large bowl, combine flour, sugar, baking powder, cinnamon and ginger. Stir in carrots, raisins and nuts. In small bowl, combine undrained pineapple, eggs, butter and vanilla. Stir into dry ingredients until just blended. Spoon into greased 2-1/2 inch muffin cups. Bake in 375 oven 20 to 25 minutes. Remove from pan; cool on wire rack. |