Today, I have a recipe for semi-sweet carrot pineapple muffins. They are moist and tender. You will absolutely enjoy these muffins with tea during breakfast or have them as a quick snack during the day. They are very easy to make.
Muffins are Quick Breads
Muffins are just enjoyable. There are so many varieties; you can never get bored. They can be cake-like, more like little sweet quick breads, cheesy, filled with a jam, marmalade, or chocolate, and made with any type of fruit or combination of grain. They are just perfect and easy to make.
I find that all quick breads are, as the name suggest, hassle free. In a little while you can whip up a dozen of these tasty muffins. No kneading, no waiting for it to rest, and no mess. It’s easy to make and easy to clean up.
Making delicious Carrot Pineapple Muffins
I have some other types of carrot muffins in this website. You’ll find this one simple, as well as delicious. It is also very nutritious with added fiber from the fruit and vegetable. If you include low-fat or fat-free dairy milk in the recipe you could also decrease the calorie content. Thus, making this muffin extremely nutritious and tasty for the whole family.
By the way, the deliciousness of this muffin has been tested. I had a hard time snapping the feature picture for this post because my son was lurking nearby, waiting to grab a muffin. So, go ahead and try this recipe. You will not be disappointed.
Carrot Pineapple Muffins Recipe
Here is my Carrot Pineapple muffin. It is important to follow the instruction to ensure your muffins are moist and tender.
2 cup all-purpose flour
1/3 cup brown sugar
1 tbsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. ground clove
1/4 tsp. salt
1 pinch of ground nutmeg
1 tin (234 g) pineapple chunks in light syrup
3/4 cup milk with the syrup from the pineapple
1 egg, well beaten
3/4 cup carrots, grated
1/3 cup oil
1/2 tsp. vanilla essence
Preheat oven to 400 degrees F.
In a bowl, mix dry ingredients.
In another, mix the liquids.
Fold the liquid mixture into the dry mixture. Mix well.
Line the muffin tins with muffin cups. Pour into muffin cups.
What do you do when you don’ t have enough muffin tins? You make them.
Here my wife is showing how to make some quick and easy moulds to place the muffin cups
for some extra batter we had remaining.
First you take some foil and form it around the bottom of a glass.
Voila, all you do is place the muffin cups and fill with the batter.
Bake in oven 20-25 minutes at 350 degrees F
Decorate with any icing of your choice. For extra fiber sprinkle with freshly grated carrots
So here they are, ready to be served. Watch out, or your carrot pineapple muffins will be gone too soon.