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Monday, May 7, 2012

Pineapple Carrot Cake Muffins

Hot muffins with a slab of butter smothered on the inside....sounds like breakfast to me!

Pineapple Carrot Cake Muffins
2 eggs
3/4 c. sugar
1 1/2 c. flour
1 c. grated carrot
1 t. baking powder
1 t. baking soda
1/2 t. salt
1 t. cinnamon
2/3 c. oil
1-2 t. vanilla (I like more)
1/2 c. DRAINED crushed pineapple

Preheat oven to 350 degrees. In a large mixing bowl, beat eggs and sugar until smooth. Add remaining ingredient. Mix until moistened. Line muffin tin with paper liners. Fill each liner 2/3 full. Bake for 15-18 minutes or until center of muffin bounces back when touched. Serve with a thick slab of butter.


1 comment:

  1. I have a very similar cake recipe, but I NEVER thought of making muffins out of it...you are a genius!!