My first test run on this muffin recipe was a few months ago when we were having a breakfast at Faye's (the brains behind LiveBakeLove). She had invited a few friends and their kids to just hangout and have breakfast. She asked me to bring muffins since we were going to have kids around. I have a basic muffin recipe which I have posted on LivebakeLove a few times using different flavor combinations, love the recipe. Since pineapple is in season right now, it's cheap and perfectly sweet so I thought this would be a good starting point for a muffin. I was going to follow my normal recipe and add pineapple and carrots when I realized I didn't have enough all purpose flour, but I did have wheat flour and cake flour. So I said, what the heck.. let me give it a try. There you have it, the creation of my Pineapple Carrot Muffins!
Honestly, these muffins are so delicious, no wonder the kids at the party loved them so much. And the funny thing is they were eating fruit and veggies without knowing it.
I decided to remake the recipe this past weekend and brought it to a potluck party. I sprinkled a little powdered sugar on top of them and served them as "cupcakes" without frosting, well... a hit again! The flavor of the fresh pineapple and carrots with a hint of cinnamon makes these muffins delicious. Not overly sweet, but just enough sweetness to satisfy your sweet tooth.
I hope you give these muffins a try.
Happy Cooking Everyone
Pineapple Carrot Muffins
Makes 12 muffins
3/4 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup cake flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/4 tea salt
1/2 teaspoon cinnamon
1 cup grated carrot
1 cup fresh crushed pineapple
1 egg, room temp
3/4 cup 2% milk
1/4 cup cooking oil
1 teaspoon vanilla
powdered sugar to sprinkle on top (optional)
1. Carrots- I took, grated carrots you find already packaged at the store and put them in my food processor for about 1 minute. Love the way the carrots grate down to little bits. You will need 1 cup of these grated carrots.
2. Pineapple- I took fresh pineapple which I had cut into chunks and put them in my food processor for about 1 minute. Once done, I drained the excess juice. You will need 1 cup of the crushed pineapple.
1. In a large bowl, whisk the three flours, sugar, baking powder, salt and cinnamon together. Set aside.
2. In a medium bowl, mix together the egg, milk, cooking oil and vanilla. Whisk until smooth.
3. Add the carrot and pineapple to flour mixture and toss with a rubber spatula until combined. Mixture will appear crumbly.
4. Add the egg mixture to the flour mixture, stir just until moistened, but do not over mix or you will have tough muffins.
5. Divide mixture evenly between the 12 muffin cups
6. Bake for 20-24 minutes at 375 degrees.
7. Muffins will appear fluffy.
8. Serve warm or wait 10 minutes to cool and sprinkle with powder sugar.