Pineapple Carrot Raisin Muffins

Tasty little treats, great with coffee or tea.

Prep time 40 mins
Total time 40 mins
Servings 36
Calories per serving 270
Jump to Recipe
Categories Baking, Fall Favorites, Vegetarian, Canned Fruit, Canned pineapple, Raisins, Muffins, 30 - 60 Mins

Ingredients

  • 2 cup all-purpose flour
  • 1 cup sugar
  • 1-1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 can (8 oz) DOLE® Crushed Pineapple, undrained
  • 2 egg(s)
  • 1/2 cup butter or margarine, melted
  • 1 cup DOLE® California Seedless Raisinsor Golden Raisins
  • 1/2 cup carrot(s)

Method

  1. Combine flour, sugar, baking powder and cinnamon in large bowl.
  2. Add undrained pineapple, eggs, butter, raisins and carrots; stir until just blended.
  3. Spoon evenly into 36 mini-muffin cups sprayed with nonstick vegetable cooking spray.
  4. Bake at 375°F., 15 to 20 minutes or until toothpick inserted in center comes out clean. Remove muffins from pans onto wire rack to cool.
  5. *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.

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