We are always trying to discover new & healthy foods/recipes for H to eat as we don’t believe in giving her alot of processed foods or junk foods & candies. And we think due to this she has developed some interesting tastes for foods (currently loves pesto, feta cheese & sundried tomatoes)!
We tried these muffins a couple weeks ago and she gobbled them down. Hubs made a fresh batch the other night much to my delight. These pineapple and raisin muffins will not last long in your house!
Ingredients
- 1 cup all-purpose flour
- 1 cup wholewheat flour
- 1 tsp baking powder
- 3/4 tsp baking soda
- 2 tsp cinnamon
- 1 tsp powdered ginger
- 1/2 tsp salt
- 1/2 cup canola oil
- 1/4 cup + 2 tbsp sugar
- 2 eggs
- 1 1/2 cups carrot grated
- 8 oz can crushed pineapple drained
- 1 cup raisins
Instructions
- Preheat oven to 350F
- Sift together the flours, baking powder, baking soda, cinnamon, ginger, and salt. Mix well. In a seperate bowl beat the oil, sugar and eggs together until well blended. Add the grated carrots, pineapple, and raisins. Gradually add the flour mixture, beating just enough to combine all the ingredients.
- Put liners into muffin tins. Pour the batter into muffin cups and bake for about 20-25 minutes or until well risen and golden. Cool on a wire rack.
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