Ingredients and Weight:
- 1 cup all-purpose flour
- 1 cup oats
- 1/2 cup sugar
- 1/2 cup vegetable oil (such as canola oil)
- 2 eggs (large)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup chopped carrots (about 2 medium carrots)
- 1/2 cup crushed pineapple (from a can or fresh)
Preparation Time:
- Preparation Time: 20 minutes
- Cooking Time: 25 minutes
Difficulty Level: Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the flour, oats, sugar, baking powder, baking soda, and salt. Mix well.
- In a separate bowl, whisk together the eggs and vegetable oil. Add the chopped carrots and crushed pineapple.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Spoon the mixture into muffin cups, filling them about 3/4 full.
- Bake for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Let cool for 5-10 minutes before removing from the muffin cups and serving.
Nutritional Information:
(Per muffin, assuming 8 muffins from the recipe)
- Calories: 250
- Fat: 12g
- Carbohydrates: 35g
- Protein: 4g
- Fiber: 3g
Dish Characteristics:
- Dairy-free
- Vegan-friendly (if no animal products used in the eggs)
- Full of natural flavors from pineapple and carrots
- Great as a breakfast item or snack
User Comments:
- "These muffins are so delicious! The combination of pineapple and carrot is unexpected but really tasty." - John Doe
- "I love how easy these muffins are to make. They are perfect for a quick breakfast on the go." - Jane Smith
- "These dairy-free muffins are a great option for those who avoid dairy products. They are moist and flavorful." - Michael Johnson
Special Precautions and Tips:
- Be sure to use fresh or high-quality canned pineapple for best results.
- Do not overmix the muffin mixture, as this can lead to tough muffins.
- For best results, use room temperature eggs when mixing the wet ingredients.
