You will need
-
2
cups all-purpose flour
-
1
cup sugar
-
1-1/2
teaspoon baking powder
-
1
teaspoon ground cinnamon
-
1
can (8 oz) DOLE® Crushed Pineapple, undrained
-
2
egg(s)
-
1/2
cup butter or margarine, melted
-
1
cup DOLE® Seedless or Golden Raisins
-
1/2
cup shredded DOLE® 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.
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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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