Go Back
Print Recipe

Pineapple and Raisin Muffins

Author: Adapted From The Healthy Baby Meal Planner

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.

Notes

Tip: I sprinkle in wheat germ either while mixing the muffins or on top before I put them in the oven. Can't taste it and you get the added benefits (protein, fiber, + more) from the wheat germ.