Carrot Muffins With Raisins And Dried Pineapple

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Now you can have carrot cake in a muffin! To make these even more like carrot cake, use your favourite cream cheese icing to take them over the top! you can even make them into tropical carrot cake muffins with a few substitutions. This recipe is adapted from

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Steps

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Preheat the oven to 375f.

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Grease 18 muffin cups , set aside.

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In a large bowl , beat the eggs.

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Add buttermilk , oil , honey and vanilla and mix together until well blended.

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With a wooden spoon , stir in the carrots , raisins , pecans and pinepple.

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In a small bowl , mix together the flours , baking soda , cinnamon and salt.

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Gently fold the dry ingredients into the carrot mixture and mix until just blended.

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Spoon the batter into the muffin cups , filling to the top.

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Bake for 25 minutes , or until the muffins spring back when lightly pressed.

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Let cool for five minutes in the tins , then transfer to a cooling rack.

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Ingredients

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eggs, buttermilk, oil, honey, vanilla, carrots, raisins, pecans, dried pineapple, whole wheat flour, all-purpose flour, baking soda, ground cinnamon, salt