Ingredients for Carrot Muffins With Raisins And Dried Pineapple
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1/2 cup honey
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- 1/2 cup raisins
- 1/2 cup chopped pecans
- Dried Pineapple
- Whole Wheat Flour
- All Purpose Flour
- 2 teaspoons baking soda
- Ground Cinnamon
- 1/2 teaspoon salt
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How to Make Carrot Muffins With Raisins And Dried Pineapple
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together 2 large eggs.
- Add 1 cup buttermilk, 1/2 cup vegetable oil, 1/2 cup honey, and 1 teaspoon vanilla extract. Whisk until thoroughly combined.
- Grate 2 cups carrots and add them to the wet ingredients along with 1/2 cup raisins, 1/2 cup chopped pecans, and 1/2 cup chopped dried pineapple. Stir gently to combine.
- In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons ground cinnamon, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fill each muffin cup about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
- Optional: Top with your favorite cream cheese frosting for an extra decadent treat!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
87g
Fat
8g
Carbs
12g
