Pineapple Carrot Muffins
I had actually initially wanted to share my favorite muffin recipe with you today. Believe it or not it's a BRAN MUFFIN...but it's not just any bran muffin it is seriously the best I have ever had and only one I will eat. However, I know that your mouth probably does not water when I say bran muffin... I feel like I might have to gain your trust with my recipes first haha.
I just have so many recipes that I want to share...fudge, cinnamon buns, fruit pizza, monster cookies. I am hosting a Norwex party next weekend and will be making some goodies to post!
I am really excited to post this recipe. Growing up my mom had some muffin staples in her recipe book. This was certainly one of them! It has been typed on a piece of paper in her book for as long as I can remember... so I'm not sure where it is originally from..so for now it will have to be from the Book of Helene. I have made some adaptations in terms of ingredients as well as cooking. If a muffin could be an emotion this one would definitely be HAPPY. It is moist and flavourful. The random pineapple chunks add a burst of sweetness and the walnuts make for a nice crunch. I have made these muffins quite a few times for meetings at work and people always really like them.
The only thing I don’t like about these muffins is the fact that you have to grate the carrots. I hate grating anything whether it be cheese, carrots, zucchini, etc. I don’t know why it’s just my least favorite thing to do cooking wise. It just feels like it takes forever and I hate the sound. I usually make Cole shred the cheese on our taco nights. I have actually even thought about getting a food processor purely for the shredding feature. Am I the only one who feels this way??? Speaking of food processor I was actually wanting to try out a scone recipe today but it highly recommend using a food processor. I thought to myself this is one more reason I NEEEEEDDD a food processor. Ironically, I went for a birthday dinner at my mother’s house and my brother and his g/f, K, bought me a gift...it was a food processor...say what??!! ..I leapt up to hug them both and cannot wait to use it next time for these darn carrots.
Alright back to the muffins, I love bakery style muffins with nice tall and full tops! The secret to this is to fill the muffin cups to just over 3/4 full and to bake the muffins at a higher temperature initially then turn the temperature down. There is a science to do this but I won’t bother to explain it. Just trust me it works! I usually make regular sized muffins for this recipe but have also made mini muffins and they were fabulous. The kiddos would love them too!
This recipe does not double well so I would recommend that you don't do that.The ingredients alone look fantastic and the batter smells delicious. Happy baking my friends and please let me know what you think of them!! The recipe makes 12 large muffins.
I have added a Pinterest Link as well as a printable version below for your convenience :)
INGREDIENTS:
1 3/4 cups flour
1 tsp Baking soda
1 tsp Baking powder
½ tsp Salt
1 tsp cinnamon
1 cup Carrots grated (fine)
1/2 cup Crushed pineapple (stir before measuring)
2 eggs
1 cup Sugar
2 Tbsp Plain yogurt
1/3 cup + 2 Tbsp Oil
1/2 tsp Vanilla
1/4 cup - 1/3 cup Chopped walnuts
DIRECTIONS:
Sift flour, baking soda, baking powder, salt, and cinnamon into a bowl and mix well.
In a separate bowl, beat eggs then add in sugar, oil, yogurt, vanilla, carrots, and pineapple.
In the bowl of dry ingredients, make a well (hole in the middle) and pour the wet ingredients in. Fold the wet and dry ingredients together just until combined. Add in walnuts.
Place 12 muffin liners in a muffin tin and spray lightly with Pam. Fill muffin cups just over 3/4 full. Optional: Sprinkle some chopped walnuts on top of muffins.
Bake muffins at 375℉ for 7 minutes then turn down heat to 350℉ and continue baking for approximately 13 more minutes until the top of the muffin springs back when touched with your finger.
Check out the top of this muffin!
Yorumlar