Carrot, Pineapple and Walnut Muffins
Cooler temps call for a new Autumn treat... lets make that right with these new Carrot, Pineapple & Walnut Muffins. Bursting with lots of cinnamon, and the moist richness of carrot, these are muffins the whole family will love
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- 1 cup white sugar
- 2/3 cup canola oil
- 2 large eggs, beaten
- 1 1/2 cup all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 tsp vanilla
- 1 cup carrot, grated finely
- 1 cup crushed pineapple, drained
- 1/3 cup walnuts, finely chopped
Preheat oven to 375ºF. Line a 12-cup muffin tray with paper liners.
In a large bowl combine sugar, oil and beaten eggs, Whisk until well combined.
In another bowl whisk together flour, baking powder, baking soda cinnamon and salt.
Add dry ingredients to wet and stir just to moisten.
Stir in vanilla, carrot, pineapple and walnuts, just to combine.
Fill muffin cups to the top and bake for 20 minutes until golden.