Pineapple And Carrot Muffins
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | c | Granulated Sugar |
| 2/3 | c | Oil |
| 2 | Beaten eggs | |
| 1 1/2 | c | Red Robin All-Purpose Flour |
| 1 | t | Baking Powder |
| 1 | t | Baking Soda |
| 1/2 | t | Salt |
| 1 | t | Cinnamon |
| 1 | t | Vanilla |
| 1 | c | Crushed pineapple with |
| juice | ||
| 1 | c | Grated carrots, tastes fine |
| without |
INSTRUCTIONS
From: Best of the Fairs Be careful of putting too much of the pineapple juice!!! These are tasty muffins (I omit the carrots and just use the pineapple...). Place sugar, oil and eggs in large bowl and beat well. Add flour, baking powder, baking soda, salt and cinnamon, mixing well. Add vanilla, pineapple and grated carrots, mixing well. Bake in greased muffin tins at 350 degrees F. for 25-30 minutes. Yields 24 muffins. Posted to Recipe Archive - 29 Sep 96 submitted by: grantp@andrews.edu Date: Thu, 5 Sep 1996 21:04:28 -0500 (CDT)
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3199
Calories From Fat: 2183
Total Fat: 247.3g
Cholesterol: 616mg
Sodium: 3069.1mg
Potassium: 552.5mg
Carbohydrates: 247.8g
Fiber: 3.6g
Sugar: 238.1g
Protein: 14.9g