Carrot and Pineapple Muffins – doesn’t that name just make your mouth water? Imagine biting into a soft, tender muffin packed with the natural sweetness of carrots, the tropical tang of pineapple, and the chewy goodness of raisins. It’s like a flavor party in every bite.
About the Recipe
If you’re looking for a muffin recipe that’s a little out of the ordinary but oh-so-delicious, you’ve got to try these Carrot and Pineapple Muffins. The combination of flavors and textures is just divine, and the best part? They’re surprisingly easy to make.
Why You’ll Love This Recipe
There’s so much to love about these muffins. First off, they’re incredibly moist and tender, thanks to the grated carrots and crushed pineapple. The sweetness from the fruit is perfectly balanced by the warmth of cinnamon and the chewy bursts of raisins. Plus, they’re made with a mix of whole wheat and all-purpose flour, so you get a little nutritional boost too.
Cooking Tips
For the best results, make sure to grate the carrots finely and chop the pineapple into tiny pieces – this ensures they’re evenly distributed throughout the batter. Oh, and don’t overmix the batter once you’ve added the dry ingredients; just gently fold until everything is combined. A light hand is key to keeping those muffins nice and fluffy.
Serving and Storing Suggestions
These muffins are perfect for breakfast or a mid-day snack. They also make a great addition to a brunch spread or a bake sale. One batch yields about 12 muffins, and they’ll stay fresh for 3-4 days if stored in an airtight container at room temperature. Prep time is only about 15 minutes, with an additional 25 minutes for baking.
Similar Recipes
- Carrot Cake Muffins
- Tropical Pineapple Muffins
- Oatmeal Raisin Muffins
- Zucchini Bread Muffins
Nutrient Benefits
Not only are these muffins delicious, but they also pack a nutritional punch. Carrots are loaded with vitamin A, fiber, and antioxidants, while pineapple is a great source of vitamin C and bromelain (an enzyme that aids digestion). The raisins provide iron and potassium, and the whole wheat flour offers up some extra fiber too.
Carrot and Pineapple Muffins
Ingredients
- 2 1/4 tbsp Fine Sugar
- 1/3 cup Carrot (finely grated)
- 1 Egg
- 1/3 cup Canned Pineapple (crushed or very finely chopped)
- 1/3 cup Raisins
- 1/3 cup Sunflower Oil (+ 2/3 tsp)
- 1/3 cup Plain Flour
- 1/3 cup Whole Wheat Flour
- 1/2 tsp Baking Powder
- 1/3 tsp Baking Soda
- 2/3 tsp Cinnamon Powder
- Salt as per taste
Instructions
- Sift together the flours, baking powder, baking soda, cinnamon powder and salt.
- Mix well.
- Beat the oil, sugar and egg in a bowl until well blended.
- Add the carrot, pineapple and raisins.
- Gradually add the flour mixture, beating all the while until all ingredients are just combined.
- Pour this into muffin tray lined with paper liners.
- Place them into a preheated ove.
- Bake for 25 minutes at 350F.
- Once done, remove and cool them for a few minutes.
- Store them in an airtight container.
- These stay good for 3 to 4 days.
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Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Without a doubt. Fresh pineapple would work great here too. Just finely chop it up before adding to the batter. You may want to reduce the sugar a bit since fresh pineapple is often sweeter than the canned variety.
How should I grate the carrots?
The finer you can grate them, the better they’ll incorporate into the batter. A box grater or food processor with a grating disc works perfectly.
Can these muffins be frozen?
Yes, they freeze beautifully. Let them cool completely, then store in an airtight freezer bag for up to 3 months. Thaw at room temperature or pop them into the microwave for 30-45 seconds.
What kind of oil works best?
A mild-flavored oil like vegetable, canola or even light olive oil would all work nicely here. Just avoid anything with a strong flavor like sesame or peanut oil.
Can I make these into a loaf instead of muffins?
You bet. The batter should bake up nicely in a standard 9×5 loaf pan. Just increase the baking time to 50-60 minutes, checking doneness with a toothpick.
