CARROT MUFFINS WITH RAISINS AND DRIED PINEAPPLE
Now you can have carrot cake in a muffin! To make these even more like carrot cake, use your favourite cream cheese icing to take them over the top! You can even make them into tropical carrot cake muffins with a few substitutions. This recipe is adapted from "Scones, Muffins and Tea Cakes".
Provided by Dragoness
Categories Quick Breads
Time 45m
Yield 18 muffins
Number Of Ingredients 14
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.
Nutrition Facts : Calories 269.3, Fat 12.5, SaturatedFat 1.7, Cholesterol 31.4, Sodium 243.7, Carbohydrate 37.9, Fiber 2.4, Sugar 22, Protein 4.1
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