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Grated Carrot and Pineapple Muffins (VRP 200)

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Grated Carrot and Pineapple Muffins

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Grated Carrot and Pineapple Muffins

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Grated Carrot and Pineapple Muffins Recipe

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Grated Carrot and Pineapple Muffins scaled

Grated Carrot and Pineapple Muffins

Cook Time: 15 minutes
Total Time: 15 minutes

Ingredients

  • 2 1/2 cups all-purpose flour, unsifted
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • Pinch each of ground nutmeg, cloves, ad allspice
  • 1 1/2 cups sugar
  • 1/4 cup vegetable oil
  • 1/2 cup dairy sour cream
  • 3 eggs, slightly beaten
  • 2 cups grated carrots (about 4)
  • 1 can (8 ounces) crushed pineapple, drained

Grated Carrot and Pineapple Muffins

Grated Carrot and Pineapple Muffins scaled

Grated Carrot and Pineapple Muffins (VRP 200)

Ingredients

  • 2 1/3 cups unsifted all-purpose flour
  • 2 teaspoons baking powder
  • 1½ baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • Pinch each of ground nutmeg, cloves and allspice
  • 1½ cups sugar
  • 1/4 cup vegetable oil
  • ½ cup dairy sour cream
  • 3 eggs, slightly beaten
  • 2 cups grated carrots (about 4)
  • 1 can (8 ounces) crushed pineapple, drained

Instructions

    1. Preheat oven to hot (425°). Lightly grease twenty-four 2½-inch muffin-pan cups.
    2. Sift together flour, baking powder, baking soda, cinnamon, salt, nutmeg, cloves and all spice into a large bowl.
    3. Combine sugar, oil, sour cream and eggs in food processor. Whirl until smooth. Add carrots and pineapple; quick pulse 2 or 3 times until blended.
    4. Add pineapple mixture all at once to flour mixture. Fold in just until moistened; do not overmix. Spoon into muffin cups, filling each three quarters full.
    5. Bake in preheated hot oven (425°) for 15 to 20 minutes or until wooden pick inserted in center comes out clean.
    6. Cool in pan 10 minutes. Turn out onto wire racks to cool completely.

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