Pineapple Carrot Muffins
Image Source/ Recipe Source: www.cookingmatters.com
- 1 medium carrot
- 1 cup crushed pineapple with juice
- 5 tbsp. canola oil
- ¼ cup cold water
- 1 Tbsp. white distilled vinegar
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- pinch of nutmeg or pumpkin pie spice
- non-stick cooking spray
Preheat oven to 350 degrees.
Rinse and peel carrot. Shred with a grater. Measure out ¾ cup shredded carrot.
In a medium bowl, add pineapple with juice, oil, water, vinegar, and shredded carrot. Mix with a fork to combine.
In a large bowl, mix flour, brown sugar, baking soda, cinnamon, salt, and nutmeg.
Add wet ingredients to dry ingredients. Mix until just combined. If using walnuts or raisins, gently stir in now.
Coat muffin pan with non-stick cooking spray. Fill each cup about ¾ full with batter.
Bake on middle rack until muffin tops are golden brown and a toothpick inserted comes out clean, about 20-25 minutes.