Carrot Cake Muffins
1/2 cup sugar
2 teaspoons baking soda
1 tablespoon ground cinnamon
1/2 teaspoon salt
1 (8 oz.) can crushed pineapple in juice, undrained
1/2 cup shredded carrots
1/2 cup raisins
1/2 cup chopped walnuts or pecans
1/2 cup sweetened coconut flakes
1/4 cup milk
2 teaspoons vanilla extract
HEAT oven to 350°F. Line 12 muffin cups with paper baking cups.
COMBINE flours, sugar, baking soda, cinnamon and salt in large bowl. Add pineapple with juice, carrots, raisins, walnuts and coconut. Mix well. Add oil, milk, vanilla and eggs. Stir just until moistened. Divide evenly into prepared muffin cups.
BAKE 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pans to wire rack to cool. Serve warm or at room temperature.
Serving Size (1 of 12 muffins), Calories 290 (Calories from Fat 130), Total Fat 15g (Saturated Fat 3g, Trans Fat g), Cholesterol 30mg, Sodium 330mg, Total Carbohydrate 36g (Dietary Fiber 3g, Sugars 17g), Protein 5g, Potassium 177mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron 1mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.