CARROT PINEAPPLE MUFFINS RECIPES
CARROT PINEAPPLE MUFFINS RECIPE - FOOD.COM
Make and share this Carrot Pineapple Muffins recipe from Food.com.
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Stir together sugar and oil.
- Stir in the eggs until well combined.
- Stir in vanilla.
- In a separate bowl, combine flour, baking powder, baking soda, cinnamon and salt.
- Stir into sugar mixture just until combined.
- Stir in carrots and pineapple just until combined.
- Spoon into greased muffin tin, filling to top.
- Bake in a preheated 375F oven for 20 minutes or until done.
- Cool in pan for 5-10 minutes, then remove to a rack to finish cooling.
Nutrition Facts : Calories 259.2, FatContent 13.1, SaturatedFatContent 1.9, CholesterolContent 31, SodiumContent 233.8, CarbohydrateContent 33.3, FiberContent 1, SugarContent 20.3, ProteinContent 2.9
FLUFFY CARROT MUFFINS WITH CREAM CHEESE FROSTING RECIP…
These delicious carrot muffins are light and fluffy.
Provided by anonymous
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Total Time 1 hours 5 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease the bottoms only of 12 muffin cups, or line with baking cups. Sift together the flour, cinnamon, baking soda, baking powder, and salt; set aside.
- Beat the eggs and sugar until frothy and lightened in color. Stir in the oil, vanilla extract, and grated carrot; fold in the flour mixture. Pour the batter into the prepared muffin tins.
- Bake in preheated oven until toothpick inserted in center comes out clean, 15 to 20 minutes. Remove to cool on wire racks.
- Meanwhile, prepare the icing by beating together the cream cheese, butter, vanilla, and confectioners' sugar until fluffy. Frost the cooled muffins and chill until ready to serve.
Nutrition Facts : Calories 360.4 calories, CarbohydrateContent 45.7 g, CholesterolContent 56.9 mg, FatContent 18.7 g, FiberContent 1.2 g, ProteinContent 3.6 g, SaturatedFatContent 4.8 g, SodiumContent 366.4 mg, SugarContent 33.3 g
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