Pineapple Carrot Raisin Muffins
Ingredients
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2 cups all-purpose flour
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1 cup granulated sugar
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1 1/2 tsp baking powder
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1 tsp ground cinnamon
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2 eggs, beaten
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1/2 cup butter or margarine, melted
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1 cup seedless or golden raisins
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1/2 cup shredded carrots
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1 cup chopped almonds or pecans
Steps to Sunshine!
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In large bowl, mix together flour, sugar, baking powder and cinnamon.
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Add undrained pineapple, eggs, melted butter, raisins and carrots and almonds; stir until just blended.
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Spoon evenly into 36 mini-muffin cups sprayed with nonstick vegetable cooking spray.
* For 2-1/2 inch muffins: Spoon batter into 2-1/2 inch muffin pans instead of mini-muffin pans. Bake as directed for 20 to 25 minutes. Cool as directed. -
Bake at 375°F for 15 to 20 minutes or until toothpick inserted in center comes out clean. Remove muffins from pans onto wire rack to cool.
