Ingredients and Weight:
- All-purpose flour: 2 cups (250g)
- White sugar: 1 cup (200g)
- Baking powder: 3 teaspoons (15g)
- Baking soda: 1 teaspoon (5g)
- Salt: 1/2 teaspoon (2.5g)
- Ground cinnamon: 1 teaspoon (5g)
- Shredded carrots: 2 cups (250g)
- Crushed pineapple, drained: 1 cup (250g)
- Chopped walnuts: 1 cup (125g)
- Large eggs: 2
- Vegetable oil: 1/2 cup (125ml)
- Vanilla extract: 1 teaspoon (5ml)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, whisk together eggs, vegetable oil, and vanilla extract. Add wet ingredients to dry ingredients and mix until just combined.
- Fold in carrots, pineapple, and walnuts.
- Divide batter evenly among prepared muffin liners.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Nutritional Information:
- Calories: 250
- Fat: 10g
- Protein: 5g
- Carbohydrates: 40g
- Fiber: 2g
Dish Characteristics:
- Moist and tender crumb
- Sweet and flavorful with a hint of spice
- Perfect for breakfast or a snack
User Comments:
- "These muffins are so delicious and easy to make! They're the perfect way to start my day."
- "The combination of carrots, pineapple, and walnuts is amazing. I can't get enough of these muffins!"
- "These muffins are a hit with my family. They're always the first to go when we have company."
Special Precautions and Tips:
- For a sweeter muffin, add an extra 1/4 cup of sugar.
- If you don't have crushed pineapple, you can use chopped fresh pineapple instead.
- These muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
