A family recipe, this pineapple carrot muffin recipe is moist and not too sweet. It’s everything you want in a breakfast muffin or a snack on the go.
Actually like last week’s older style banana bread, this formula isn’t from me however my mom.
As a youngster these pineapple carrot biscuits are the only ones I at any point ate.
This is a solid biscuits formula from the 80s, before everybody concluded they would simply get them.
This is an exceptionally simple biscuit formula and it requires 30 minutes to concoct so no reasons that you wanted to purchase flat general store biscuits.
It adheres to the ordinary baking guidelines of dry fixings in a single bowl, wet fixings in another and afterward combine both as one and heat.
In any case, what I love about this formula is that it’s anything but a dry, brittle biscuit.
Truly you don’t have to spread on the biscuit. It’s sodden enough all alone.
Furthermore, that is the reason I call it sound… ish.
While this isn’t a cupcake in mask, it is an outdated formula. I’m sharing the family formula which existed before we detested fat and gluten.
Yet, have no apprehensions I have included replacements underneath on the off chance that you really wanted them.
During the 80s, and today, I figure we would all be able to concur that anything with carrot in it has the right to be considered solid.
Yet, it’s not really solid that carrot haters will not eat it.
I know this in light of the fact that my mom HATES carrots. But then this is her go-to carrot biscuit formula.
Indeed, it’s seriously amazing.
Indeed, since the carrot is ground you could likely get carrot haters to attempt it.
Also, when you’re certain they like pineapple carrot biscuits you can break the news they are eating a vegetable in their biscuit.
A classic family recipe using healthy carrots and pineapple. Perfect for breakfast or a snack on the go.
- 1.5 cups all purpose flour
- 1 cup white sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 2/3 cup Canola oil
- 2 eggs, beaten
- 1 cup shredded carrot
- 3/4 cup canned unsweetened pineapple with juice
- 1 tsp vanilla.
- Preheat oven to 350F.
- Use oil or cooking spray on muffin tin.
- Mix together first six dry ingredients in a bowl.
- In a separate bowl add eggs and oil. Fold in carrot, pineapple and vanilla.
- Combined two bowls together and mix with a fork until blended.
- Pour into muffin tin, filling halfway.
- Bake for 25 minutes. Checking at 22 minute mark by inserting toothpick as some ovens are hotter than others.
YIELD: 12 SERVING SIZE: 1 Amount Per Serving: CALORIES: 266TOTAL FAT: 13gSATURATED FAT: 1gTRANS FAT: 0gUNSATURATED FAT: 11gCHOLESTEROL: 31mgSODIUM: 273mgCARBOHYDRATES: 35gFIBER: 1gSUGAR: 22gPROTEIN: 3g