CARROT AND PINEAPPLE MUFFINS
This is delicious as well as nutritious. Made with 3 lbs. of carrots and using Stevia instead of sugar! Great for snacks, breakfast, or along side a salad lunch! Enjoy!
- 2 cups AP flour
- 3/4 cup sugar or Stevia substitute
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 (8 oz.) can crushed pineapple in juice, drained
- 1/4 cup canola oil
- 2 large eggs
- 2 egg whites
- 1 tablespoon vanilla extract
- 3 cups grated carrots (about 3 lb. bag)
- 3/4 cup chopped toasted pecans
- 1/2 cup golden raisins
Preheat oven to 350 degrees. Place about 15 paper baking cups in muffin pans.
In a large bowl, combine flour, sugar, baking soda, cinnamon and salt, mix well with a large whisk. Make a well in the center of the mixture and add the pineapple, canola oil, eggs, and vanilla. Whisk until well blended. Fold in the carrots, pecans, and raisins. Mix well with large spool or spatula. Using a large spoon, spoon batter into baking cups, filling about two-thirds full.
Bake at 350 degrees for 22 to 25 minutes or until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack for 10 minutes. Serve warm or at room temperature.