CARROT-PINEAPPLE CUPCAKES

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CARROT-PINEAPPLE CUPCAKES image

Categories     Cake     Fruit     Dessert     Carrot

Yield 8 cupcakes

Number Of Ingredients 12

1 cup whole-wheat flour
1/3 sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
1 egg, beaten
1/4 cup oil
1 cup shredded carrots
1/2 cup crushed pineapple, juice pack, drained
1 teaspoon vanilla

Steps:

  • 1) Preheat oven to 350 degrees 2) Place paper baking cups in muffin tins. 3) Mix dry ingredients thoroughly in mixing bowl. 4) Add remaining ingredients; mix well. 5) Fill baking cups two-thirds full. 6) Bake 20 minutes or until top springs back when touched lightly.

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