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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Ingredients
- 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
Instructions
- 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.