Carrot Pineapple Muffins

  • Prep time: 15 minutes
  • Baking time: 25 minutes
  • Makes: 12 muffins
  • Freezing: Excellent
1 – 14oz/398 mL) can juice-packed crushed pineapple
1/3 cup (75 mL) Canola or Vegetable Oil
1 egg
½ tsp (2 mL) vanilla extract
2 cups (500 mL) Robin Hood® Original All Purpose Flour
1/3 cup (75 mL) Sugar In The Raw® Natural Turbinado Sugar
1 tbsp (15 mL) baking powder
½ tsp (2 mL) salt
¾ cup (175 mL) finely chopped carrots
¾ cup (175 mL) chopped pecans
2 tbsp (15 mL) Sugar In The Raw® Natural Turbinado Sugar
½ tsp (2 mL) cinnamon
1 Preheat oven to 375°F (190°C). Grease, or line 12 muffin cups with paper liners.
2Drain pineapple, reserving juice and set pineapple aside. Stir together oil, egg and vanilla extract and add to juice.
3Combine flour, Sugar In The Raw, baking powder and salt in a large mixing bowl. Stir in juice mixture, pineapple and chopped carrots. Add chopped pecans. Stir just until moistened.
4Scoop batter into prepared muffin cups. Combine Sugar In The Raw and cinnamon in a small bowl. Sprinkle over muffins.
5Bake in preheated oven 20 to 25 minutes or until a toothpick inserted in center comes out clean. Cool on wire cooling rack.