Try this Carrot, Pineapple and Walnut Muffins recipe, or contribute your own.

Preparing Time: 30 minutes
Total Time: 45 minutes
Served Person: 24

vegetarian white meat free contains gluten red meat free shellfish free contains eggs dairy free pescatarian

ï„œ2 1/2 cups grated carrot (about 3 whole carrots)
ï„œ1 1/2 cups walnut pieces
ï„œ1 cup diced pineapple fresh or canned (i used crushed pineapple, drained)
ï„œ2 cups flour divided - 1/2 a cup initially then remaining 1 1/2 cups
ï„œ2 tsp cinnamon
ï„œ1/2 tsp nutmeg
ï„œ2 tsp baking soda
ï„œ1/2 tsp salt
ï„œ4 eggs
ï„œ1 1/2 cups sugar (i used white for 1 cup & 1/2 cu all white is fine though)
ï„œ1 1/2 cups vegetable oil (i used canola)

Carbohydrate 0 g
Cholesterol 0 mg
Fat 0 g
Fiber 0 g
Protein 0 g
Saturated Fat 0 g
Serving Size 1 1 Serving (0g)
Sodium 0 mg
Sugar 0 g
Trans Fat 0 g
Calories 0 calories

Preheat Oven to 180C (350F)Line Muffin Trays with patty cases if using and set aside, or well grease muffin tray.Combine Carrot, Walnut, Pineapple & first ½ Cup for Flour in a medium sized bowl.Mix well and set aside.In a large bowl prepare your dry ingredients, the remaining 1½ cups of flour, cinnamon, nutmeg, baking soda and salt. Blend well and set aside.Using a food mixer or electric beater in a medium bowl combine the eggs and sugar and lightly mix together.Slowly pour in the oil beating all the time, until it begins to emulsify.Finally add to the flour the egg mixture and carrot/walnut mixture and mix until just combined.Using a large spoon carefully fill your muffin cases to ¾ full.Bake normal sized muffins for 20 minutes and mini muffins for 12 minutes, or until they spring back to the touch.Cool slightly on the trays then cool completely on a wire rack before storing them in an airtight container.Once cooled you can ice with lemon icing, cream cheese frosting, dust with icing sugar or leave plain.

Carrot, Pineapple and Walnut Muffins

Ingredients

Nutrition facts