Pineapple Carrot Muffins
Muffins? These are deliciously moist miniature carrot cakes flavored with pineapple and coconut!
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
2 large eggs
1 cup granulated sugar
1/2 cup vegetable oil
1 (8.25-ounce) can crushed pineapple, drained
1 cup grated carrots
3/4 cup sweetened shredded coconut
- Preheat oven to 350°F (175°C). Grease and flour a 12-cup muffin tin or line with paper liners.
- In a large bowl, combine flour, baking soda, salt, nutmeg and cinnamon; make a well in the center.
- In another bowl, beat eggs, sugar and vegetable oil until well blended. Stir in pineapple, carrots and coconut. Pour mixture into well. Mix batter until just moistened; do not over mix.
- Fill prepared muffin tins three-fourths full. Bake for 18 to 22 minutes or until muffins test done. Cool in pan on wire rack.
Makes 12 muffins.