Pineapple Carrot Raisin Muffins

Tasty little treats, great with coffee or tea.

  • Prep time 40 min

  • Total time 40 min

  • Servings 36

  • Calories per serving 270

Nutrition Facts

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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