Pineapple Carrot Muffins

These were a big hit at work. I frosted them with a store bought cream cheese icing, but they are just as good and moist without icing. They are walking that tightrope between muffins and cupcakes.

Ingredients

• 1 cup flour

   

• 3/4 cup whole wheat flour
• 1/2 cup brown sugar
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup oil
• 1 8.oz can crushed pinapple in unsweetened juise, undrained
• 1 egg
• 1 cup shredded carrots (use small holed grater)
• 1/2 cup raisins
• 1/2 cup walnuts

Preheat oven to 375. Use cupcake liners if icing. Otherwise grease muffin tin. Sift together flours, brown sugar, baking soda, cinammon, salt and mix. Combine wet ingredients: oil, pineapple, egg. Blend together. Add to dry ingredients. Add goodies: carrots, raisins and walnuts. Bake at 375 for 18 to 22 minutes until light brown and a knife when inserted comes out dry. Let cool. Once cool you can ice them.

Adapted from Pillsbury Best Muffins and Quick Breads.

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