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Carrot Pineapple Muffins

  • 1 c. sugar
  • 2/3 c. veg. oil
  • 2 lg. eggs, beaten
  • 1 1/2 c. all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. soda
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1 c. finely grated carrots
  • 1 c. crushed pineapples, drained
  • 1 tsp. vanilla

Preparation:

Combine sugar, oil and eggs. In another bowl, combine flour, baking powder, soda, cinnamon and salt. Mix well. Add dry ingredients to sugar mixture and stir to moisten. Add grated carrots, pineapples and vanilla. Fill greased muffin tins 3/4 full. Bake at 375° for 20 minutes.